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–+ servings
mushroom soup with wild rice and vegetables

Mushroom Wild Rice Soup

Savour some warmth in a bowl with this delicious mushroom wild rice soup!
5 from 4 votes
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Course Soup
Cuisine American
Servings 3
Calories 378 kcal

Equipment

  • 1 stove top

Ingredients
  

  • 2 tbsp olive oil extra virgin
  • 2 small shallots peeled and chopped
  • 1 medium carrot peeled and chopped
  • 1 stalk celery chopped
  • 2 cloves garlic peeled and minced
  • 1 tsp onion powder
  • 1 tsp vegetable bouillon powder
  • 1 tbsp tomato paste
  • 1 tbsp lemon juice
  • 1/2 tsp salt
  • 2 leaves bay
  • 1 tsp parsley dried
  • 1 tsp white miso paste
  • 1 pinch white or black pepper
  • 1 pinch celery seed powder
  • 1/2 cup wild rice
  • 1/4 tsp paprika
  • 4 cups vegetable stock
  • 1/2 cup coconut cream I used half a can
  • 10 pieces shiitake mushrooms sautéed separately in a pan

Instructions
 

  • In a medium pan, drizzle olive oil over medium low heat.
  • Place your shallots, carrot & celery in pan. Let it cook until soft. This will take a few minutes
  • Add your other ingredients, including mushrooms, but not coconut cream and rice & bring to a boil. Stir often. Cover, reduce to low for a few minutes. Add rice. 
  • Take off heat & let it sit for an additional 1 hour to allow the rice to cook OR cook for 20 minute 
  •  Remove bay leaves, stir in your coconut cream & serve immediately. Sprinkle some dairy free Parmesan. Taste & add salt etc. 

Nutrition

Calories: 378kcalCarbohydrates: 54gProtein: 10gFat: 15gSaturated Fat: 6gSodium: 1790mgPotassium: 525mgFiber: 6gSugar: 8gVitamin A: 4275IUVitamin C: 8mgCalcium: 47mgIron: 2mg