Ingredients
Scale
- 1 cup wild rice, rinsed
- 8 oz mushrooms, sliced
- 1 small onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup almond milk or coconut milk
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté onions and garlic until fragrant and translucent.
- Add sliced mushrooms and cook until tender.
- Stir in wild rice and cook for 2 minutes.
- Pour in vegetable broth and bring to a boil.
- Reduce heat, cover, and simmer for about 45 minutes until rice is cooked and soup thickens.
- Stir in almond milk, season with salt and pepper, and heat through.
- Serve hot, garnished with fresh parsley.
Notes
- You can add a splash of white wine during sautéing for extra flavor.
- Use any variety of mushrooms according to your preference.
- For creamier soup, blend a portion before serving.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Method: Stovetop
- Cuisine: Vegetarian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 250 Kcal
- Sugar: 3g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg