Creamy Wild Rice + Mushroom Soup
The Plant-Based Meal Prep series is HERE and this is the recipe we are starting with. This is a great recipe to make at the beginning of your week because it makes a whole lot and reheats so well! It gets thicker as it sits as the wild rice absorbs a lot of liquid so keep that in mind. I recommend having at least one bowl right away and then putting the rest in some containers for later. Wild rice is not a staple in my pantry but after developing this recipe, I believe it should be! So many micronutrients and fiber in wild rice.
Ingredients:
2 tbsp olive oil
1 yellow onion, diced
5 cloves of garlic, minced
1 tsp onion powder
1 tsp garlic powder
1 tbsp chili flakes, optional but I like mine a little spicy
1 tsp cumin powder
salt + pep to taste (start with 1 tsp each and then adjust
2 tbsp liquid aminos or soy sauce
1 tbsp bouillon paste (or sub the water for veggie broth)
4 cups roughly chopped mushrooms of choice
1 cup wild rice, rinsed
2 cups water (or veggie broth)
1 can coconut milk or coconut cream
Directions:
In a large pot, cook olive oil and onions for 4-5 minutes on medium high
Add in your garlic and spices and cook until fragrant
Add in your liquid aminos and bouillon paste and stir to combine
Add your chopped mushrooms and coat in all the spices
Cover and let cook for 5-6 minutes, should start breaking down and smelling amazing!!
Add in your wild rice and stir to combine
Add the water and stir so everything is submerged in the water
Cover and let simmer on a medium low heat for 20-30 minutes, stirring occasionally
Once the rice is almost finished cooking, add in your coconut milk
Stir and cover once more for 10-15 minutes or until your rice is fully cooked
Adjust seasoning as needed
Remove from the heat and let cool before adding it to containers or enjoying it right away!