Creamy Wild Rice and Mushroom Soup
This creamy wild rice and mushroom soup is rich and satisfying. Use whatever kind of mushrooms you like. If you have extra fresh thyme leaves, try steeping in hot water with a squeeze of lemon for an herbal tea, or hang stalks to dry for future use.
Prepare Ingredients
01
| 1 large | leek |
| 2 stalk | celery |
| 1 medium | carrot |
| 2 clove | garlic |
| 0.5 lb. | cremini mushroom or 1 lb. of whatever mushrooms you like |
| 0.25 lb. | shiitake mushroom |
| 0.25 lb. | oyster mushroom |
Remove and discard root end and top dark green part of leek. Slice the remaining lighter green/white stalk in half lengthwise, rinse to remove any dirt or grit from between layers. Thinly slice into half moons.
Dice celery and carrot. Mince garlic. Roughly chop mushrooms.
Cook Soup
02
| 2 Tbsp. | olive oil |
| 2 sprig | thyme |
| 2 cup | broth or water |
| 1 14 oz. can | coconut milk full fat |
| 0.5 cup | wild rice |
Heat oil in a large pot over medium heat. Stir in leeks, carrots and celery. Sauté until softened, about 8-10 minutes.
Stir in garlic and mushrooms, continue to cook another 5 minutes until slightly softened, stirring occasionally.
Stir in thyme, broth, coconut milk and wild rice.
Bring to a boil over medium-high heat, then reduce heat to medium-low to simmer. Cover and let cook 30-40 minutes, stirring occasionally, until rice is cooked through.
Finish Soup
03
| 1 cup | parsley |
| 1 tsp. | salt |
| 0.5 | lemon |
Finely chop parsley leaves, discard stalks.
Stir in parsley and salt. Serve with a fresh squeeze of lemon juice.