Creamy Wild Rice Mushroom Soup


1 tbsp extra virgin olive oil

1 cup chopped celery

1 cup chopped carrots

1/2 cup chopped onions

8 ounce button mushroom, sliced

1/4 cup all purpose flour

1/2 tsp salt

1/2 tsp pepper

4 cups low sodium veggie broth

2 cups cooked wild rice

1/2 cup milk/heavy cream

1 tsp lemon juice

2 tbsp chopped parsley


heat oil in large saucepan. Add celery, onion and carrots and cook until soft. Add mushrooms and cook until water evaporates. Add flour, pepper, salt and cook for 2 mins stirring constantly.

Add broth and bring to boil. Cook until slightly thick. Stir in rice, milk, lemon juice and parsley. Cook until heated thoroughly. Spice it up with red chili flakes.

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