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Vegan Cream of Mushroom and Wild Rice Soup

Gena Hamshaw
  • 105 minutes
  • Serves 6 to 8

INGREDIENTS

1

Bay leaf

2

Carrots

2

Celery stalks

2 cloves

Garlic

1 lb

Mushrooms

1 tsp

Rosemary, dried

1 tsp

Thyme

1

Yellow onion, large

4 cups

Vegetable broth, low-sodium

1 cup

Coconut milk or cashew cream, full fat canned

1 cup

Wild rice

1 pinch

Black pepper

1 tbsp

Olive oil

1

splash White wine or sherry vinegar

1/2 cup

White wine

1 cup

Water