This is not a safe space for mushroom haters.... JK but if I could send you the mushroom loving tastebuds, I would. I love mushrooms. They have so much flavor, and sooo many health benefits. I always look forward to my menstrual phase because mushrooms are one of the best foods for this phase. This creamy mushroom soup is dairy free, but feel free to substitute for heavy cream. Oh! And there's wild rice in this recipe because we love a good filling soup.
Ingredients:
Makes about 6 servings
- 8 oz Baby Bella mushrooms
- 1 yellow onion
- 2 carrots
- 3-4 garlic cloves
- 1 tsp Worcestershire sauce
- 1 tsp paprika
- 1 tsp poultry seasoning
- 1 c wild rice
- 32 oz veggie broth
- 1 c coconut milk
- olive oil
- salt
- pepper
- chives (optional)
Directions:
- Add a heavy drizzle of olive oil to a pot and heat over medium heat.
- Wash, then slice mushrooms and chop the entire onion.
- Add to the pot, stir, and let simmer for about 10 minutes.
- Chop the carrot and mince the garlic, add to the pot with the Worcestershire sauce, and stir.
- Add spices, rice, and broth to the pot, stir, then raise heat to high.
- Bring the soup to a boil, then lower the heat back down to low, cover the pot and let the rice cook for 45 minutes.
- Add the coconut milk and season with salt and pepper.
- Top with chives if you want!
Yay! That's it. If you'd like, you can serve with a thick slice of crusty bread. If coconut milk isn't your thing, substitute for 1 c cashews blended with one big ladle of your soup. Stay cozy, my friends. Enjoy!! 🫶