Healthy Mushroom & Wild Rice Soup (Low sodium,Dairy-Free)
8 ounces mixed fresh mushrooms roughly chopped
1 medium red onion, diced
2 carrots, diced
2 celery stalks, diced
2-4 garlic cloves, minced ( I used pre-minced garlic 1-2 tsp)
3-4 cups low sodium vegetable broth
1/2-1 1/2 cups plain almond milk ( I used less than a 1/2 cup I don’t like mine very creamy)
1/4 cup brown rice flour
11/2 cup wild rice
2 bay leaves
1 teaspoon dried herbs
2-3 tbsp nutritional yeast
Salt/salt substitute and pepper to taste
Coat the bottom of a large pot with 2-3 tablespoons of veggie stock and place it over medium heat.Add the red onion, carrots, celery, and garlic. Sauté until the veggies begin to soften, about 5 minutes. Add seasonings.Stir in the flour to coat the veggies and cook 2-3 minutes more.
Optional: To Cook the mushroom separately and get them browned.
When the broth to a pot when it’s bubbling and hot add the mushrooms in as even a layer as possible. Cook 5 minutes, flip and cook 5 minutes more, until lightly browned on both sides. Remove the mushrooms from the pot and transfer them to a plate.
Stir in the broth, rice, and bay leaves. Bring the mixture to a boil, lower heat and cook until the rice is tender. Add additional water to the pot during simmering if needed.
Remove the pot from the heat , remove the bay leaves and season with salt and pepper to taste. Enjoy!
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