Wild Mushroom and Rice Soup

welcome back to my series where I’m turning a single $55 grocery list into your week of easy, healthy meals — this is recipe ! 💕 if you’re new here, I post one recipe per day all week and all of them are gluten & dairy free and serve 3-4 people! the entire grocery list is in the caption of the previous video 😊 full recipe is below & also on my website! ingredients: - 1/4 cup olive oil - 3/4 large yellow onion, diced - 2-3 large carrots, diced - 10oz sliced white mushrooms - 4 garlic cloves, minced - 1-2 tsp salt + more as needed - 1/2 tsp black pepper - 1 tsp dried thyme - 2 tbsp cornstarch, arrowroot starch, or tapioca starch - 1/2 cup nutritional yeast - 3 + 1/4 cups vegetable broth - 1/2 cup water, plus more as needed - 2 tbsp coconut aminos or tamari - 1 cup wild rice, thoroughly rinsed - 1 heaping cup shredded kale - 1/2 15oz can full-fat coconut milk, shaken heat the olive oil over medium heat in a large pot, then add the diced onion and carrots. cook the onion and carrots, stirring periodically, for 10 minutes or until the onions are translucent, then add in the sliced mushrooms and minced garlic. stir and cook for another 10 minutes. mix in the salt, black pepper, and thyme and let the spices get aromatic, about 3-5 minutes. add in the starch and mix well to incorporate it into the vegetables. do the same with the nutritional yeast. pour in all of the vegetable broth, 1/2 cup of water, coconut aminos, and rinsed wild rice. put a lid on the pot and bring the soup to a boil. once boiling, reduce heat to medium-low and cook, covered, for 40-55 minutes, stirring occasionally. once the rice is fully cooked, mix in the shredded kale and coconut milk. allow the kale to wilt, then serve immediately or simmer over low heat until serving. store leftovers in an airtight container in the refrigerator for up to five days or in the freezer for up to a month. I hope you love it! i’ll be back tomorrow 🫶

Great

% Daily Values based on a 2,000 calorie diet