Wild Rice and Mushroom Soup

I love mushrooms.  This soup is the perfect soup for someone like me!


5 medium carrots finely chopped

5 stalks celery, chopped

1 onion, chopped

3 cloves garlic, minced

1 c wild rice

1 tsp salt

1 tsp dried thyme

6 c water

2 Tsp coconut oil

16 oz. mushrooms, chopped

2 leek, chopped

1 14 oz can tomato sauce

4 c vegetable broth

1 tsp poultry seasoning

1 c white cooking wine

3 Tbs cilantro, chopped

1 c coconut cream/milk

1 tsp black pepper

2 Tsp flour


  1. In a soup pot, saute carrots, celery, onions, garlic, salt, leeks, thyme, and poultry seasoning.  As the mixture begins to soften, add the mushrooms and the tomato sauce.
  2. Add liquid and bring to a boil.  Stir in the rice.  Simmer.
  3. Meanwhile, make a white sauce withe the coconut oil, flour, black pepper and coconut milk. Cook the flour in the coconut oil until until its a little pasty.  Stir in the coconut milk.  simmer to thicken and add the black pepper to taste.
  4. When the rice is cooked, add the with sauce.  Stir.  Stir in Cilantro.
  5. Serve and enjoy.


Instant-Pot-Wild-Rice-Soup-3 (2)

2 thoughts on “Wild Rice and Mushroom Soup”

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