Appetizers / Soups / Salads

WFPB Wild Rice and Mushroom Soup takes 30 minutes to prepare.

WFPB Wild Rice and Mushroom Soup takes 75 minutes to cook.

WFPB Wild Rice and Mushroom Soup makes 8 servings.

The ingredients for WFPB Wild Rice and Mushroom Soup are:

2 tbsp Olive Oil
1 cup, chopped Carrots, raw
1 stalk, celery diced
1 leek finely chopped
3 cup, chopped Onions, raw
4 cloves Garlic minced
6 cup, pieces or slices Mushrooms, fresh

1 cup dry wild rice blelnd (I used Lundberg)
1 TBS Herbes De Provence or Poultry Seasoning
1 tsp Salt
4 cups Vegetable
Cashew Cream made with 1/2 cup cashews and 1 cup water

Here is how you make WFPB Wild Rice and Mushroom Soup:

Heat olive oil and then add onions, carrots, celery and cook until softened. Add garlic and mushrooms and cook for 6 to 8 minutes stirring only occasionally until mushrooms are soft and slightly golden.Add rice and stir to coat. Cook about 2 minutes to lightly toast the grains. Add seasonings. Add broth and 2 cups of water. Bring to a boil, cover and reduce heat. Simmer for 45 minutes or until the rice is tender. Just prior to serving, stir in the cashew cream. Refrigerate leftovers for up to 5 days, or freeze for up to 3 months.Serving Size: Serves 8 generouslyNumber of Servings: 8Recipe submitted by SparkPeople user SISSYFEB48.

The nutritional information for WFPB Wild Rice and Mushroom Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 186.6

• Total Fat: 7.4 g
• Cholesterol: 0.0 mg
• Sodium: 601.9 mg
• Total Carbs: 25.6 g
• Dietary Fiber: 3.7 g
• Protein: 5.2 g

The dietary needs meet for WFPB Wild Rice and Mushroom Soup is Vegan