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.