Mushroom & Wild Rice Soup

Soup season is upon us … it is hands down the Mr's favorite season. he thrives during Soup season to be perfectly honest. The great thing for me is that it is incredibly easy to make vegetarian soups during this time so even though I am not as big of a soup fan as the Mr at least it allows me to enjoy and create vegetarian options!

This Wild Rice and Mushroom Soup is incredibly simple, so damn tasty and similar to our Creamy Mushroom Soup that we have made before but we pulled it together a little differently and obviously added rice to this recipe! Such a great soup for a chilly weekend.

Ingredients

• 3-4 Cups Crimini and/or White Mushrooms , sliced

• 3 Cups Veggie Broth

• 2 Cups Wild Rice, cooked

• 1 Cup Chopped Celery

• 1 Cup Chopped Carrots

• 1 Can Coconut Milk

• 1/2 Cup Margarine

• 1 White Onion, chopped

• 7 Cloves of Garlic, minced

• 3-4 Tsp. Salt

• 3-4 Tsp. Pepper

• 3-4 Tsp. Garlic Powder

• 1-2 Tsp. Oregano

• 1-2 Tsp. Parsley

Directions

• Pre-cook the wild rice and set aside. Add the carrots, celery and onion to a large pot with the margarine and cook/saute about 10-15 minutes on medium heat or until veggies are translucent.

• Add in the broth, oregano and parsley as well as 1/2 of each the salt and pepper.

• Bring the mixture to a boil then reduce to a simmer about 5-10 minutes.

• Add the coconut milk, mushrooms, rice and garlic. Mix well. Add in 1 tsp of each salt, pepper & garlic powder also.

• Cook on low for 15-20 minutes or until mushrooms are fully cooked. This will allow the soup the thicken.

• Serve with baked baguette slices and you are good to go!