WFPB Wild Rice and Mushroom Soup

WFPB Wild Rice and Mushroom Soup
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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of WFPB Wild Rice and Mushroom Soup calories by ingredient


Introduction

This is a very hearty thick soup with a wonderful rich taste.
Adapted from Dishing Out Health by Jamie Vespa MS,RD This is a very hearty thick soup with a wonderful rich taste.
Adapted from Dishing Out Health by Jamie Vespa MS,RD
Number of Servings: 8

Ingredients

    2 tbsp Olive Oil
    1 cup, chopped Carrots, raw
    1 stalk, celery diced
    1 leek finely chopped
    3 cup, chopped Onions, raw
    4 cloves Garlic minced
    6 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



Directions

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.