Vegan, GF
Serves 6
Ingredients
* 2 Tablespoon olive oil
* 1/2 cup shallot, diced
* 1/2 cup celery, diced
* 1/2 cup carrots, diced
* 2 cloves minced garlic about 1 Tbsp
* 1 tsp sea salt &
* 1 tsp ground black pepper
* 4 cups mushrooms diced (I used a mix of white button, Crimini, & Shiitake)
* ¾ cup wild rice
* 1 teaspoon Italian seasoning
* 4 cups vegetable
* 1 14-ounce can coconut milk
1. Heat olive oil over medium in a large pot. Add the onion, celery, carrots, garlic, sea salt, and black pepper and saute until the veggies start to get tender, about 5 minutes. The add the mushrooms and cook about 5 more minutes. Until everything is tender.
2. Add the wild rice, vegetable broth, and coconut milk to the pot and stir well to combine.
3. Bring to a boil. Then, reduce the heat to low, cover, and simmer for 20 minutes.
4. Remove the lid and simmer until rice is fully cooked about 10 more minutes.
5. Remove the soup from the heat and let it sit for 5 minutes to thicken. Enjoy!
