Vegetarian Creamy Mushroom and Rice Soup

🧂 Ingredients

• 2 Tbsp Butter
• 3 Carrots

  chopped
• 2 Celery stalks

  chopped
• 2 Shallots

  thinly sliced
• 2 Garlic cloves

  minced
• 2 Lbs Mushrooms

  cremini and shiitake, roughly torn
• 1 Tbsp Thyme

  fresh
• 1 Tbsp Sage

  fresh, chopped
• 4 cups Vegetable broth
• 1 cup Wild rice
• 1 cup Coconut Milk

  full-fat

Instructions

• 1 Heat a large pot over medium-low heat. Add the butter to the preheated pan and
  allow to melt. Once melted, add the shallots and garlic and cook for 2 minutes.
• 2 Add the carrots and celery and cook for 5 minutes.
• 3 Add the mushrooms to the pot. Season with salt and pepper and cook for 2
  minutes, stirring occasionally.
• 4 Reduce the heat to low and add the fresh thyme and sage. Allow the mixture to
  cook an additional 2 minutes.
• 5 Add the vegetable broth and wild rice. Season again with salt and pepper to
  taste. Cover and let the soup simmer for 45 minutes, stirring occasionally.
• 6 Scoop 2 cups of the soup into a deep, heat-safe bowl. Add the coconut milk. With
  an immersion blender, blend the soup mixture until smooth. Pour mixture back
  into soup pot and stir to blend. *If the consistency of the soup is too thick
  for your liking, add an additional cup of vegetable broth.
• 7 Ladle soup into bowls. Serve with your favorite side of bread and enjoy!

Nutrition Info