Mushroom & Black Rice Soup
 
Prep time
Cook time
Total time
 
You'll never want to use wild rice in mushroom soup after you try it with black rice! This mushroom and black rice soup is filling and nutritious, not to mention vegan, GF, and oil free.
Author:
Recipe type: Soup
Serves: 6
Ingredients
  • ¾ cup black forbidden rice, rinsed
  • 8 oz. mushrooms (white or crimini), chopped
  • ½ yellow onion, chopped
  • 3-4 cloves garlic, minced
  • 1 tsp. paprika
  • 1 tsp. dried thyme
  • Optional: ½ tsp. umami seasoning (mine's from Trader Joe's)
  • Fat pinch crushed red pepper flakes
  • 5 cups vegetable broth
  • 1 14-oz can full-fat coconut milk
  • Salt & pepper to taste
  • 2 cups fresh spinach, chopped
  • Fresh parsley and more coconut milk for garnish, if desired
Instructions
  1. Place a soup pot with about ¼ inch of water over medium heat. Water sauté the mushrooms, onion, and garlic until the onions are translucent, 5-7 mins.
  2. Stir in the paprika, thyme, umami seasoning, and red pepper flakes, allowing to cook for about 30 seconds.
  3. Add the vegetable broth, coconut milk, and black rice. Bring to a boil, then cover and reduce heat to simmer. Cook covered for 20 min, stir, then cook uncovered about 15 mins.
  4. Season with salt and pepper, then stir in the fresh spinach until it wilts.
  5. To serve, sprinkle with fresh parsley and do a quick drizzle of coconut milk, if desired.
Notes
This soup is great left over! You can keep it in the fridge up to one week.
Recipe by Daily Dose of Greens at https://dailydoseofgreens.com/2022/01/03/mushroom-black-rice-soup/