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Creamy Wild Rice Mushroom Soup with Peas

6
  • 1 tablespoon olive oil
  • 1 pound cremini mushrooms, sliced
  • 1 cup celery, chopped
  • 1 cup carrots, chopped
  • 2 leeks, cleaned and chopped
  • 1 14-ounce can full fat coconut milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup white wine
  • 1 teaspoon dried thyme
  • 4 cups vegetable, broth
  • 1 cup ¬†instant or quick-cooking wild rice, or cook regular wild rice according to package directions and stir in with with broth, cooked
  • 3/4 cup frozen or fresh peas
  • 2 tablespoons fresh dill, chopped
  • pea shoots, for garnish
  • Heat oil in a Dutch oven. Add mushrooms, celery, carrots, and leeks. Cook, stirring often, until softened about 7 minutes.¬†
  • Stir in coconut milk, salt, and pepper and cook for 2 minutes. Add white wine and thyme and simmer 2 minutes more.
  • Add broth to Dutch oven and bring to a boil. Add instant rice and peas. Reduce heat to a simmer. Cover and cook until rice is tender, about 7 minutes, then stir in dill. Garnish with pea shoots.