Mushroom and Wild Rice Soup

• Vegan
• Gluten free

• Produce

  • 4 Celery stalks
  • 1 lb Mushrooms, mixed
  • 1 1/2 tsp Thyme, dried
  • 1 Yellow onion, large

• Canned Goods

  • 6 cups Vegetable broth/stock

• Pasta & Grains

  • 1 cup Wild rice

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1 tsp Sea salt

• Oils & Vinegars

  • 1 tbsp Olive oil
  • 1 tbsp Red wine vinegar

Found on thehealthymaven.com

Ingredients

• 1 T olive oil
• 1 large yellow onion, diced
• 4 celery stalks, diced
• 1 lb mixed mushrooms, chopped (I used button, shitake, oyster, and cremini)
• 6 cups vegetable broth/stock
• 1 cup wild rice (I used Lundbergs Wild Blend)
• 1 1/2 tsp dried thyme
• 1 tsp sea salt
• 1/4 tsp black pepper
• 1 T red wine vinegar

Directions

• Add olive oil to a large pot on medium-high heat.
• Add onions and sauté until translucent (about 5 mins).
• Add celery and cook for another minute before adding mushrooms.
• Let mushrooms cook for about 10 mins or until theyve reduced in size. They will appear as if they are sweating.
• Add vegetable broth, wild rice, thyme, sea salt and pepper and bring to a boil.
• Lower heat to a simmer and cover. Let simmer for 30 minutes or until rice is fully cooked (time will depend on the type of wild rice you use so you may need a bit longer than this.
• Remove top, add vinegar and simmer for another 10 minutes
• Serve warm.

Nutrition