Mushroom, Leek and Rice Soup

Recipe by Hungry Bear Grazing

  • 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
  1. Heat olive and coconut oil in a large stockpot over medium heat.
  2. Add garlic, chopped onion, carrots, leek and celery, cook for approx. 10 minutes.
  3. Add mushrooms and stir to combine, cook for a further 5 to 10 minutes, until mushrooms are slightly golden.
  4. Add rice to the stockpot and cook for approx. 2 minutes to lightly toast the grains.
  5. Stir in sage, thyme,  salt, and pepper. Followed by the broth and 3/4 cup of water.
  6. Cover and bring the pot to a low boil, simmer for approx. 50 minutes or until rice is tender.
  7. 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!

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