Recipe: Wild Rice and Mushroom Soup

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
Serves 6
A comforting warm bowl of soup that is hearty and keeps you full.
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Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Ingredients
  1. 5 celery stalks, chopped
  2. 1 small onion, chopped
  3. 2 large carrots, chopped
  4. 4 cloves garlic, minced
  5. 250g fresh mushrooms of choice
  6. 250g uncooked wild rice
  7. 800ml vegetable broth
  8. 200ml water
  9. 1 1/2 tsp seasoning salt
  10. 350ml full fat coconut milk
  11. herbs of your choice, chopped
  12. salt and pepper, to taste
Instructions
  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.
Adapted from Flordia Costal Cooking
Mab Made Food http://www.mabdese.net/bento/

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