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Easy Wild Rice Mushroom Soup

With the exception of a few tweaks, this recipe from Gimme Some Oven is great! It is full of all the right carbohydrates, protein, and fats.

  • 6 cups of vegetable or low sodium chicken stock

  • 1 cup uncooked wild rice or wild rice blend

  • 1 tbsp olive oil

  • 8 ounces sliced mushrooms

  • 4 cloves garlic, minced

  • 2 medium carrots, diced

  • 2 ribs celery, diced

  • 2 large potatoes

  • 1 small white onion, diced

  • 1 bay leaf

  • 1/2 tablespoon Old Bay Seasoning

  • 1 (14-ounce) can unsweetened coconut milk

  • Option to sprinkle with kale when done

  • The recipe called for sweet potatoes which I didn’t have so I used regular potatoes, I recommend if using sweet potatoes to add them halfway through to prevent them from getting mushy.

  • Saute the onions, garlic, and olive oil in a stock pot. Add all the ingredients except the coconut milk and bring to a boil. Cover and simmer for about 40-45 minutes or until rice is done. Add coconut milk, combine, and serve.

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