This soup has a wonderful simplicity to it. Sometimes coconut in soup can be really cloyingly sweet of overwhelming but in this soup its nicely balanced with the soft flavor of rice and the heartiness of mushroom. Since this takes only a few minutes to come together it’s perfect for when you don’t feel well or on a cold night where you just want a warm dinner right away.
Wild Rice and Mushroom Soup
Ingredients
5 celery ribs, chopped
1 onion, chopped
2 carrots, chopped
4 garlic cloves, minced
250 g mushrooms
250 g wild rice blend
800 ml vegetable broth
200 ml water
1.50 tsp salt
350 ml coconut milk
salt, pepper, herbs
Directions
1
In a soup pot, heat butter or oil then add in all the vegetables and saute until brown, 5-7 minutes.
2
Add to that the rice, broth, and water and seasoning salt and allow to cook on low for 10-15 minutes until rice is tender.
3
Add the coconut milk and cook until heated through then add herbs and adjust seasoning to taste.
Ingredients
Ingredients
5 celery ribs, chopped
1 onion, chopped
2 carrots, chopped
4 garlic cloves, minced
250 g mushrooms
250 g wild rice blend
800 ml vegetable broth
200 ml water
1.50 tsp salt
350 ml coconut milk
salt, pepper, herbs