Wild Rice, Spinach and Mushroom Soup
4 bowls (8 cups)

Wild Rice, Spinach and Mushroom Soup

Sometimes the inspiration for something is just sitting in front of you. This hearty soup came about simply because these are the ingredients I had in my refrigerator on a cold, wintery day. 

​*This recipe is naturally plant based vegan.

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1/2 cup wild rice
3/4 cup sliced leeks, white and light green part only
3-4 cloves minced garlic
​2 cups sliced mushrooms

5 cups low sodium vegetable broth
1 tablespoon Worcestershire sauce (use vegan if desired)
4 cups fresh spinach

1. Heat a large saucepan over medium heat. Add 1 tablespoon of broth, the wild rice, leek, and garlic, cook for 2 minutes.
2. Add the mushrooms, broth, and Worcestershire sauce.
   
3. Bring to a boil, reduce heat to low, cover, and simmer for 1 hour.
4. Check to make sure that the wild rice is tender. (If the rice is not tender continue cooking until it is.)
5. Add the spinach to the soup, stirring until it wilts. 

Calories 131,  Fat 0.6g,  Cholesterol 0mg,  Sodium 162mg
Carbohydrates 23.8g,  Fiber 3g,  Sugars 3.3g,  Protein 9g