I love a good creamy mushroom soup, but the recipe usually involves a lot of cream and wine, which don’t make for the most healthy ingredients. So I’ve come up with a healthy alternative for this amazing autumnal dish. Don’t worry – my version is still filling and creamy.
Prep 5 minutes
Cook 22 minutes
- 250g mushrooms
- 1 carrot
- 2 celery stalks
- 2 cloves of garlic
- Two sprigs of parsley
- half a red onion
- 80g orzo or wild rice
- 1 vegetable stock
- 10g flour
- 1 tbsp coconut oil
- Cook the orzo or wild rice according to packaging instructions.
- Dice the onion, carrot, and celery.
- In a pot or Dutch oven, heat up the coconut oil and add the onion and garlic.
- Cook until soft.
- Meanwhile, slice the mushrooms and the parsley.
- Add the carrot and celery and cook for 3 minutes.
- Add the mushrooms and celery and cook for another 3 minutes.
- Sprinkle the flour on the ingredients and stir well to coat them.
- Add the vegetable stock and 1/1.5 L of water and mix.
- Add the orzo and stir well.
- Serve while hot on a chilly autumn evening.
You can store the soup in your fridge for up to 3 days.