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Lunch or Dinner

Creamy Mushroom and Wild Rice Soup

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calories

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g

of fiber

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g

of sugar

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g

of protein

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Yield

10 scoops

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Serving Size

2.5 scoops

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Total Time

-

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Prep Time

-

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Cook Time

-

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Supplies

  • Veggie Chopper Dicer

  • Chopping Knife

  • Garlic Mincer

  • Measuring Spoon:

    • 1/2 teaspoon

    • 1 tablespoon

  • Measuring Cups:

    • 1/2 cup

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Ingredients

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Ingredients
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Ingredients
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Directions

1
PREP: Peel and dice 1 cup of carrots.
2
PREP: Peel and dice 1 yellow onion.
3
PREP: Wash 10 ounces of mushrooms.
4
PREP: Mince 4 garlic cloves.
5
PREP: Rinse thoroughly 1 cup of wild rice.
6
PREP: Heat the olive oil (1/4 cup) in a large pot over medium heat.
7
Add and stir for about 15-20 minutes, until softened:
  • Carrots
  • Onion
  • Mushrooms
  • Garlic
8
Add and stir:
  • 1 teaspoon of salt
  • 1 teaspoon of oregano
  • 1/2 teaspoon of black pepper
  • 2 tablespoons of cornstarch
  • 1/2 cup of nutritional yeast
9
Add in:
  • 32 oz of chicken broth
  • 1/2 cup of water
  • 2 tablespoons of coconut aminos
  • full can of coconut milk
  • rinsed wild rice
10
Cover and bring to a boil over high heat.
11
PREP: Shred 2 cups of kale.
12
Reduce the heat to medium-low and cook, covered, stirring occasionally, until the rice is tender, about 70 to 75 minutes.
13
Add shredded kale.
14
Stir frequently until the kale wilts, 1 to 2 minutes.
15
Serve after kale is wilted or simmer over low heat until ready to serve.
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Notes

This is the link to the recipe I referenced to curate this version. I mostly tweak the ingredients and simplify the directions.

CURATED WITH ♡ BY DANIELLE

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