Creamy Mushroom Lentil & Wild Rice Soup
If you love mushrooms - this is the dish for you! I absolutely love this soup because it is super creamy and hearty - a truly great soup for winter. Because it is so thick with rice and lentils my kids love it too (it stays on their spoon)! It is great for adding as a side or starter to a meal, or as a delicious stand alone main course. Did I mention I love mushrooms?
| Prep Time | 20 minutes |
| Cook Time | 1 hour |
| Servings |
servings
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Ingredients
- 2 tbsp cold pressed olive oil
- 4 cloves fresh garlic peeled
- 1 medium onion peeled and quartered
- 2 16 oz packages cremini mushrooms washed and trimmed
- 6 cups filtered water
- 1.5 cups dried green lentils rinsed
- 1.5 cups wild rice rinsed
- 2 cups canned coconut milk
- 6 tbsp fresh lemon juice
- 4 tsp garlic powder
- 4 tsp onion powder
- 4 tsp sea salt
- 2 tsp thyme
- 1 tsp rosemary
Ingredients
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Instructions
- Add garlic, onion, 2 cups water, and 1 package of mushrooms into a high speed blender, blend until smooth.
- In a large stock pot on medium high, add olive oil & blended ingredients, simmer for 5 minutes.
- Add remaining water, lentils, & rice, and bring to a boil and simmer for 25 minutes. (Stirring periodically and adding water as necessary.
- While your soup base is simmering, dice remaining package of cremini mushrooms.
- Once lentils and rice are cooked, add in all of the remaining ingredients (including diced mushrooms). Turn burner down to low and allow soup to cook for another 30 minutes before serving. (If you find the soup too thick you can add water at any point, or extra coconut milk for added creaminess).
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