Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 8 ounces sliced mushrooms
- 1 cup wild rice, rinsed
- 6 cups vegetable broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage
- Salt and pepper to taste
- 1 cup unsweetened almond milk (or other plant-based milk)
- 1/2 cup chopped fresh parsley, for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Add garlic and mushrooms and cook for another 3-5 minutes, until the mushrooms are tender.
- Stir in wild rice, vegetable broth, diced tomatoes, thyme, and sage. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until the wild rice is tender and has burst open.
- Stir in almond milk and heat through. Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes
For a creamier soup, you can blend a portion of the soup before adding the almond milk. Store leftovers in an airtight container in the refrigerator for up to 3 days. This soup also freezes well. For a thicker soup, add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the last 5 minutes of cooking. Feel free to add other vegetables like potatoes, zucchini, or spinach.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg