WFPB Wild Rice and Mushroom Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 tbsp Olive Oil 1 cup, chopped Carrots, raw 1 stalk, celery diced1 leek finely chopped3 cup, chopped Onions, raw 4 cloves Garlic minced6 cup, pieces or slices Mushrooms, fresh 1 cup dry wild rice blelnd (I used Lundberg) 1 TBS Herbes De Provence or Poultry Seasoning 1 tsp Salt 4 cups Vegetable Cashew Cream made with 1/2 cup cashews and 1 cup water
Heat olive oil and then add onions, carrots, celery and cook until softened. Add garlic and mushrooms and cook for 6 to 8 minutes stirring only occasionally until mushrooms are soft and slightly golden.
Add rice and stir to coat. Cook about 2 minutes to lightly toast the grains. Add seasonings. Add broth and 2 cups of water. Bring to a boil, cover and reduce heat. Simmer for 45 minutes or until the rice is tender. Just prior to serving, stir in the cashew cream. Refrigerate leftovers for up to 5 days, or freeze for up to 3 months.
Serving Size: Serves 8 generously
Number of Servings: 8
Recipe submitted by SparkPeople user SISSYFEB48.
Add rice and stir to coat. Cook about 2 minutes to lightly toast the grains. Add seasonings. Add broth and 2 cups of water. Bring to a boil, cover and reduce heat. Simmer for 45 minutes or until the rice is tender. Just prior to serving, stir in the cashew cream. Refrigerate leftovers for up to 5 days, or freeze for up to 3 months.
Serving Size: Serves 8 generously
Number of Servings: 8
Recipe submitted by SparkPeople user SISSYFEB48.
Nutritional Info Amount Per Serving
- Calories: 186.6
- Total Fat: 7.4 g
- Cholesterol: 0.0 mg
- Sodium: 601.9 mg
- Total Carbs: 25.6 g
- Dietary Fiber: 3.7 g
- Protein: 5.2 g
Member Reviews