Ingredients

The following ingredients have 8 Servings
  • 2 cups onion, diced
  • 2 cups celery, diced 
  • 2 cups carrots, diced 
  • 2 turnips, diced
  • 4-5 cloves garlic, minced
  • 8 oz baby bella Mushrooms
  • 1 oz dried porcini mushrooms (optional)
  • 1 oz dried chanterelle mushrooms (optional)
  • 1 cup wild rice
  • 1 tsp poultry seasoning
  • 1/2 tsp dried thyme
  • 4 cups low sodium vegetable broth
  • 1/4 cup lemon juice
  • 1 1/2 cups unsweetened Almond Milk  (and/or)
  • 3/4 cup dried potato flakes (and or)
  • 3/4 cup Fat-Free Vegan Gravy

Instruction

  • Dice onion, carrots, celery, and turnips into equal size pieces and add to a large soup pot
  • Add a splash of water or veg broth to saute - just until softened
  • Add the minced garlic and stir until fragrant - about 30 seconds
  • Add the fresh, sliced mushrooms and simmer until softened and liquid is released
  • Add the seasoning and stir
  • Add the wild rice and broth and stir to combine
  • Add the dried mushrooms if using
  • Bring just to a boil and then turn down the heat, cover, and let simmer 45 minutes.
  • Stir in lemon juice and add salt & pepper to taste
  • For a creamier soup, you can add the optional almond milk
  • For a thicker stew, you can add the potato flakes and/or the gravy