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Wild Rice Soup
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Wild rice soups are often very thick - dare we say gloppy - but this simple to make version is lighter and silkier with a thinner, but creamy and satisfying broth. This is naturally gluten-free and it’s also easy to sub ingredients if you want to kick it vegan, or even add chicken if that’s your jam. Don’t forget to serve with crusty bread! 
serves 4-6


  • 8 ounces brown mushrooms, sliced 
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced 
  • 1 yellow onion, diced 
  • 3 ribs celery, diced
  • 2-3 carrots, diced 
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried sage
  • 1 cup uncooked wild rice
  • 4 - 5 cups vegetable or chicken broth 
  • 1, 13-14 ounce can full-fat unsweetened coconut milk
  • Salt and freshly ground pepper to taste
  • Chopped fresh parsley and toasted pumpkin or sunflower seeds for garnish
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Wild Rice Soup
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!


1. Add the olive oil to a large pot or Dutch oven over medium heat. Add mushrooms and sauté until the mushrooms are fully wilted and browned on the edges, moisture has been released and mushrooms start to dry.

2. Add the garlic, onion, celery, carrots, thyme, and sage to the pot. Continue to sauté until the onions have softened, about 5 minutes.

3. Add wild rice broth. Stir to combine. Cover the pot, turn heat to medium-high, and bring to a boil, then lower heat to a simmer, cover and cook. Make sure it’s cooking at a low simmer. Check occasionally to ensure there is enough liquid and if needed, add a bit more broth. The rice may absorb more liquid than anticipated. Cook about 45 minutes or until the rice has started to pop open and soften.

4. Once rice is tender, add coconut milk. Stir to combine and simmer for 5 minutes more. Taste and add salt and freshly ground pepper to taste.

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