Lunch or Dinner
Creamy Mushroom and Wild Rice Soup
calories
g of fiber
g of added sugar
g of protein
Yield
10 scoops
Serving Size
2.5 scoops
Prep Time
-
Cook time
-
Total time
-
SUPPLIES
Veggie Chopper Dicer
Chopping Knife
Garlic Mincer
Measuring Spoon:
1/2 teaspoon
1 tablespoon
Measuring Cups:
1/2 cup
INGREDIENTS
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.