INGREDIENTS
2 tablespoons olive oil
1 yellow onion, diced
1 cup sliced celery
1 cup sliced carrots
16 oz. baby bella mushrooms, halved or quartered depending on size
2 tablespoons dried sage
1 teaspoon dried thyme
½ teaspoon garlic powder
5 cloves garlic, thinly sliced
1 teaspoon balsamic vinegar
64 oz. vegetable broth
1 (13.5 oz.) can full-fat coconut milk
1.5 cups uncooked wild rice blend
3 tablespoons corn starch
2 tablespoons fresh chopped parsley
Kosher salt
fresh cracked pepper
INSTRUCTIONS
Heat olive oil in a large pot over medium-high heat.
Add onion, celery, and carrots, along with a couple pinches of salt and pepper.
Cook for 8 minutes, stirring frequently. Then add mushrooms, sage, thyme, garlic powder, sliced garlic, and a large pinch of salt and pepper.
Cook for about 5 minutes, stirring occasionally.
Add balsamic vinegar and a splash of veggie broth to deglaze the pot, scraping all the yummy bits off the bottom.
Then add veggie broth, coconut milk, and rice blend.
Dissolve cornstarch in 3 tablespoons of COLD water and add the slurry to the pot as well.
Add a couple pinches of salt and pepper.
Stir to combine and bring to a simmer over medium high heat.
Cover pot and reduce heat to low.
Simmer, covered for 30-35 minutes or until the rice is almost cooked through.
Stir every 10 minutes or so to make sure the rice doesn't stick to the bottom of the pot.
Remove lid and simmer for another 10-15 minutes or until the rice is cooked through, and the soup has thickened.
Stir in fresh parsley, season to taste with salt and pepper and enjoy!
Sounds pretty good, eh?
#soup #comfortfood #mushrooms
