Creamy Vegan Wild Rice and Mushroom Soup

Meaty mushrooms, candy carrots, and hearty wild rice add heft to this foolproof do-it-yourself soup from the Excessive-Protein Plant-Based mostly Weight-reduction plan for Newcomers cookbook. Stir in cooked lentils or serve with sourdough to spherical out this cold-weather meal.

What you want:

2 tablespoons coconut oil
4 cups cremini mushrooms, sliced 
2 celery stalks, diced
1 leek, root and darkish inexperienced elements trimmed, completely cleaned, and roughly chopped
1 carrot, diced
2 teaspoons dried herbs, resembling thyme, oregano, or Italian seasoning
1 tablespoon minced garlic 
½ teaspoon salt
¼ teaspoon black pepper
4 cups unsalted vegetable broth
1 (13.5-ounce) can coconut milk
2¼ cups cooked wild rice

What you do:

  1. In a big pot over medium warmth, soften oil. Add mushrooms, celery, leek, carrot, dried herbs, and garlic, and sauté for five minutes, stirring sometimes. Add salt and pepper and sauté for five minutes extra. 
  2. Add broth and coconut milk and stir to mix. Simmer over medium warmth for 10 minutes, or till greens are softened and broth is flavorful. Stir in cooked rice simply earlier than serving.
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