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Creamy mushroom vegetarian wild rice soup

jess larson | plays well with butter
  • minutes
  • Serves

INGREDIENTS

2

Bay leaves

2

Carrots, medium

1

Cauliflower, small

2

stalks Celery

2 cloves

Garlic

1

bunch Kale

16 oz

Mushrooms

1

sprig Rosemary, fresh

8

sprigs Thyme, fresh

1

Yellow onion, medium

6 cups

Vegetable stock, low-sodium

1 cup

Wild rice

1

Kosher salt & ground black pepper

2 tbsp

Olive oil