Mushroom and Wild Rice Soup
Ingredients
- 2 tablespoons avocado oil or butter
- 1 small yellow onion diced
- 3 celery stalks diced
- 2-3 carrots diced
- 6 garlic cloves minced
- ¼ cup whole wheat flour
- 6 cups veggie stock
- 1 can chickpeas
- 8 ounces baby bella mushrooms diced
- 1 cup wild rice or rice
- 1 tablespoon rosemary chopped finely
- 2 bay leaves
- 2 cups plant based milk
- 2 handfuls spinach
- sea salt and pepper to taste
- 1 tablespoon parsley if rice not seasoned - see note below
Instructions
- Heat 2 tablespoons of cooking oil or butter over medium-high heat in a large pot. Add in the diced onions and saute for about 4 minutes. Next add in the celery, carrots, and garlic. Saute 3-4 minutes then add in the flour and stir it around for another minute.
- Pour in the veggie stock, rosemary, chickpeas, mushrooms, wild rice, bay leaves, and parsley if the rice is not seasoned
- Bring the soup to a simmer and reduce the heat to maintain it. Stir the soup every 5- 10 minutes so nothing burns at the bottom. Cook for a total of 30 minutes or until wild rice is tender.
- Add the plant-based milk and spinach and cook for another 10 minutes.
- Serve and enjoy!
Notes
I used a long grain and wild rice mixture that added seasonings of sea salt, parsley, onion, and garlic.