Creamy and comforting wild rice and mushroom soup!
1lb assorted mushroomscoarsely chopped
4large cloves of garlic grated
1tbspfresh thyme leaves
2cansfull fat coconut milk
salt and freshly cracked black pepper
Bring a pot of water to a boil, add in the rice. Simmer the rice for 25 minutes then drain and set aside.
In a large pot or dutch oven melt the coconut oil. Add the mushrooms, onion, garlic, thyme and a generous pinch each of salt and pepper and cook over medium heat, stirring occasionally, until the vegetables start to soften and caramelize about 15-20 minutes.
Add the cooked wild rice to the pot and gradually stir in the stock and coconut milk. Bring to a boil, then simmer over low heat, stirring occasionally, until the rice is tender about 30 minutes. Taste the soup and season with salt as needed then ladle into bowls, top with freshly cracked black pepper and serve.
To make this soup vegan substitute vegetable stock in place of the chicken stock.