- Heat olive and coconut oil in a large stockpot over medium heat.
- Add garlic, chopped onion, carrots, leek and celery, cook for approx. 10 minutes.
- Add mushrooms and stir to combine, cook for a further 5 to 10 minutes, until mushrooms are slightly golden.
- Add rice to the stockpot and cook for approx. 2 minutes to lightly toast the grains.
- Stir in sage, thyme, salt, and pepper. Followed by the broth and 3/4 cup of water.
- Cover and bring the pot to a low boil, simmer for approx. 50 minutes or until rice is tender.
- Once rice is cooked through, stir in the heavy cream/coconut milk and parmesan cheese, stirring continuously until combined.Remove from heat and transfer into soup bowls. Serve with bread rolls or garlic bread. Enjoy!
Mushroom, Leek and Rice Soup
Recipe by Hungry Bear Grazing
Ingredients
- 2 tbsp olive oil
- 2 tbsp coconut oil
- 1 brown onion, finely chopped
- 2 carrots, chopped
- ½ leek, half-moon slices
- 2 celery stalks, finely chopped
- 8 oz. baby bella (cremini) mushrooms, ½ sliced ½ left whole
- 4 garlic cloves, crushed
- 1 cup dry wild rice blend
- 2 tsp sage and 1 tsp fresh thyme
- Salt and pepper to season
- 3.5 cups veggie broth
- 3/4 cup heavy cream (sub coconut milk) - room temperature
- 1/2 cup parmesan cheese, finely grated
