Wild Rice Mushroom Soup
Cooking & Baking Supplies
- Lodge Enameled Cast Iron Dutch Oven
Ingredients
- 2 tbsp ghee
- 1 onion, diced
- 3 carrots, chopped
- 1 8oz package of mushrooms (3 1/2 cups), sliced
- 3 cloves garlic, minced
- 1 tsp dried thyme
- 1 cup wild rice, dried
- 8 cups low sodium vegetable broth (2 - 32oz containers)
- 1/2 cup plant based milk
- 1 tbsp red wine vinegar
- 1 tsp salt
- 1/4 tsp pepper
- 4 cups spinach
Instructions
- In a large pot or dutch oven over medium heat, add your ghee and onions. Cook until your onions start to brown, 6-8 minutes.
- Add your carrots to the pot and cook for 4-5 minutes, until they start to soften. Add the mushrooms to the pot and cook for 3-4 minutes until they soften. Add the garlic and thyme to the pot and saute for about 1 minute.
- Then add the vegetable broth, milk, dried wild rice, red wine vinegar, salt, and pepper to the pot.
- Bring the soup to a boil, then reduce heat to low and cook for about 20 minutes or until the wild rice is done. Shut off the heat and add the spinach. Let the soup sit for 3-4 minutes until all of the spinach has wilted, then ENJOY!
Did you make this recipe?Tag @girlswhoeat!