Creamy Lentil Wild Rice Mushroom Soup

• Vegan
• Gluten free

• Produce

  • 16 oz Button mushrooms, white
  • 1 cup Carrots
  • 1 1/2 tsp Garlic powder
  • 1 cup Green lentils
  • 1 Onion
  • 1 tsp Onion powder
  • 1 1/2 tsp Thyme

• Canned Goods

  • 32 oz Chicken broth or vegetable broth
  • 1 cup Coconut cream

• Pasta & Grains

  • 3/4 cup Wild rice

• Baking & Spices

  • 1/2 tsp Italian seasoning
  • 1/2 tsp Pepper
  • 1 1/2 tsp Sea salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Liquids

  • 2 cups Water

Found on theprettybee.com

Description

Ingredients

• 1 Tablespoon olive oil
• 1 onion, chopped
• 1 cup shredded carrots
• 1 cup green lentils, picked over and rinsed
• 16 ounces white button mushrooms, sliced
• ¾ cup wild rice
• 32 ounces chicken broth or vegetable broth
• 2 cups water
• 1 cup coconut cream
• 1½ teaspoons thyme
• 1½ teaspoons garlic powder
• 1 teaspoon onion powder
• ½ teaspoon pepper
• 1½ teaspoons sea salt
• ½ teaspoon Italian seasoning

Directions

• Place the olive oil, chopped onion, and shredded carrots in the slow cooker. Stir to coat the vegetables with olive oil.
• Add the lentils, mushrooms, wild rice, broth, water, coconut cream, and spices.
• Cover and cook on high for 4 hours, or low for 6-8 hours. Check the liquid level halfway through cooking time and add more liquid if needed.
• Season with more salt and pepper before serving if desired.