Dairy Free Creamy Mushroom Soup
Ingredients:
Serves 6
1 cup brown rice
5 cups mushrooms (use a variety)
1 cup of yellow onion diced
3 cloves of minced garlic
6 cups vegetable broth
1 Tbls of Italian seasoning
1 Tbls of crushed red pepper
Salt and pepper to taste
Parsley for garnish
3 Tbls ghee or coconut oil
14 oz of non-dairy milk – (I use coconut)
Parsley for garnish
Directions:
Cut up all vegetables and set aside
Start the brown rice
In a large soup pot add the coconut oil or ghee heat on medium heat for about 1 minute. Add the onion and garlic. Stir together and cook till fragrant, and onions are translucent.
Add in in the mushrooms and stir till mushrooms are nicely coated in the ghee or oil, about 10
minutes. Stirring occasionally to cook vegetables evenly.
Once vegetables are cooked add in your spices: Italian seasoning, crushed red pepper, salt and pepper.
Stir in the vegetable broth, cooked brown rice, and non-dairy milk. Stir to mix all together
Cook on medium high heat for 30 minutes, stirring occasionally.
Serve and garnish top with a sprinkle of parsely