Rice and Mushroom Soup with Wild Rice

This simple winter soup’s richness and depth of flavor are enhanced by aromatic herbs and velvety coconut milk.

Serves: 4

This simple homemade soup from the cookbook High-Protein Plant-Based Diet for Beginners is bolstered by meaty mushrooms, sweet carrots, and hearty wild rice. To round out this cold-weather meal, add cooked lentils or serve with sourdough.


2 tablespoons coconut oil

4 cups sliced cremini mushrooms 2 diced celery stalks 1 trimmed, cleaned, and roughly diced leek 1 diced carrot

2 teaspoons of dried herbs, for instance thyme, oregano, or Italian seasoning

1 tablespoon garlic mince

½ teaspoon salt ¼ teaspoon black pepper

4 cups vegetable broth sans salt

1 (13.5-ounce) can coconut milk

2.4 cups prepared wild rice

How to prepare:

In a large pot, melt oil over medium heat. Add mushrooms, celery, leek, carrot, dried herbs, and garlic, and sauté them for five minutes while stirring occasionally. Add salt and pepper and cook for an additional five minutes.

Stir the broth and coconut milk to combine. Simmer over medium heat for 10 minutes, or until vegetables are softened and broth is flavorful. Add cooked rice just prior to serving.

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