Creamy Mushroom Wild Rice Soup

My mom always made cream of chicken wild rice soup and it has been a favorite with most in this house for years. Wanting to enjoy it without the chicken I started making it with chunks of mushroom. This is a delicious and hearty soup that is perfect for fall. Nothing warms you up like a nice hot bowl of soup and it is one of my favorite comfort foods. I am usually a throw it all together in a pot never making the same batch of soup kind of girl. So I can make wild rice soup but it won’t be the same as I made last time or the time before. Many are close or the same but I don’t ever have a plan or recipe. I also tend to always make very large pots of soup, enough to feed a small army. I recently made a delicious batch and had to recreate it and make a more reasonable size batch so I could make it again and share the recipe. If you want to add chicken to make it Creamy Mushroom Chicken Wild Rice Soup you can add two cooked chicken breasts shredded or cut into small chunks.

What is your favorite fall comfort food?

Creamy Mushroom Wild Rice Soup
Makes 4-6 servings
1 TBSP extra virgin olive oil
1 leek or a small yellow onion, chopped
12 oz baby Portobello mushrooms, sliced thick
2 stalks celery, chopped
2 carrots, sliced or chopped
6c vegetable broth
1 1/4c wild rice blend or wild rice (I like to use a blend of wild rice and sprouted brown rice)
1 clove garlic
half of a 11 oz carton of So Delicious Culinary Coconut Milk Carton (or half or thick part from a can of coconut with the liquid/coconut water removed)*
sea salt and pepper to taste

*I like to use So Delicious Culinary Coconut Milk as it is re-sealable and it doesn’t have the liquid you find in canned coconut milk, it is all thick white coconut cream.

In a large stock pot or dutch oven heat oil. Add leeks, mushrooms and celery. Cook until the mushrooms are cooked down. Once the mushrooms are cooked down grate in the clove of garlic and give it a little stir. Then stir in the carrots, broth, and rice. Add the cover and bring to a boil, reduce and simmer 35-45 minutes. Add coconut milk and simmer uncovered for 10 minutes, stirring occasionally. Season with sea salt and pepper to taste. Enjoy!

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