Wild Rice & Mushroom Soup

Wild Rice & Mushroom Soup

Kellie says: “I love anything mushroom, but coming from Minnesota, the wild rice transforms this soup into sheer comfort food.”

Time Required

45 minutes

Ingredients

• 1 lb baby portabella mushrooms (sliced)
• 1 cup chopped onion
• 3 garlic cloves, minced
• 2 tablespoons olive oil
• 2 packages of long grain & wild rice mix (6 oz each)
• 1 carton (32 ounces) vegetable broth
• 1/2 cup water
• 2 cups canned coconut milk
• 2 tablespoons lemon juice
• salt & pepper to taste

Instructions

1. Saute onion in 1 tablespoon of olive oil over medium-high heat for several minutes, and then stir in garlic and cook one additional minute.

2. Add in sliced mushrooms and the additional tablespoon of olive oil. Saute mushrooms until just tender.

3. Add the rice and included seasoning packets to the pan. Stir in the broth and water and bring to a boil. Reduce heat, simmer & cover for 25 minutes.

4. Remove from heat and stir in the canned coconut milk, salt & pepper to taste, and 2 tablespoons lemon juice. Serve immediately.

As an Amazon Associate, we may earn commission from qualifying purchases made by our readers.