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Mushroom, Wild Rice, and Coconut Soup
A mushroom and vegetable soup with wild rice, finished with coconut milk.
servings: 6
total time: 1 hour 30 minutes
recipe by: Rae
Ingredients
- 2 TBSP olive oil
- 2 cups chopped carrots
- 2 cups chopped yellow onion
- 2 cups chopped celery
- 4 cloves garlic, chopped
- 1 cup uncooked wild rice
- 8 ounces sliced cremini mushrooms
- 1 bay leaf
- 1/4 tsp dried thyme leaves
- 2 cups stemmed, chopped kale
- 6 cups vegetable broth
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 14-ounce can unsweetened coconut milk
Directions
- In a Dutch oven or large pot heat the oil over medium-high heat add the carrots, onions, celery, and garlic and cook, stirring often for 4-5 minutes allowing the vegetables to soften, but not brown. If they begin to brown turn the heat down.
- Add the wild rice, mushrooms, bay leaf, thyme, kale, vegetable broth, salt, and pepper and increase the temperature to high and bring to a boil. Reduce the heat to medium and cook for about 45 minutes or until the the rice is thoroughly cooked.
- Add the coconut milk and simmer on low for 10 more minutes.
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