Mushroom & Wild Rice Soup

Jun 10

Serves: 2

6 tbsp. extra-virgin olive oil, divided

6 cups (400g) mushrooms, sliced

2 tbsp. balsamic vinegar

1 yellow onion, diced

4 cloves garlic, minced

1 tsp. dried thyme

1 tsp. dried oregano

1/2 tsp. dried rosemary

1/3 cup (40g) oat flour

5 cups (1L 200ml) vegetable broth

3/4 cup (180ml) oat cooking cream

2 celery stalks, sliced

2 carrots, chopped

1 cup (200g) wild rice

7 oz. (200g) kale, chopped

salt & pepper

Nutrition Key

Kcal	Fats	Carbs	Protein	Fiber
345	19g	37g	9g	5g

*nutrition per serving

In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Add the mushrooms and cook for 7-8 minutes until browned. Add the balsamic vinegar and cook for a further 2-3 minutes. Transfer the mushrooms onto a plate and set them aside.
Reduce the heat to medium and add the remaining olive oil. Add the onions and cook for 2-3 minutes until softened. Next add the garlic, thyme, oregano and rosemary, cooking for a further minute.
Add the flour, stirring frequently until well incorporated. Pour in 2 cups of broth and whisk until the mixture thickens.
Now add the remaining broth, coconut cream, celery, carrot and wild rice. Bring to a simmer, then cover and cook until the rice is cooked through (see instructions on the rice packaging for guidance on cooking times).
Towards the end of the cook add the kale and cook for 2-3 minutes until the kale has wilted. Add the mushrooms to the pot and stir. Season to taste with salt and pepper and serve immediately.