Ingredients:
– 2 medium carrots, finely diced
– 3 stalks celery, finely diced (remove bottoms)
– 1 large onion, finely diced
– 4 cloves garlic, minced
– 8 ounces mushrooms, sliced
– 1/2 cup uncooked wild rice
– 1 teaspoon dried oregano
– 1 tablespoon fresh thyme
– Sea salt and black pepper, to taste (based on broth saltiness)
– 4 1/2 to 5 cups vegetable broth
– 2 tablespoons softened vegan butter
– 2 tablespoons flour (gluten-free works too)
– 1 cup coconut milk (almond or cashew milk can be substituted)
– Crusty bread (for serving)
Instructions:
1. Prepare Slow Cooker: Turn on your Crockpot™ to the warm setting. Add carrots, celery, onions, garlic, and mushrooms to the slow cooker.
2. Add Ingredients: Incorporate wild rice, dried oregano, fresh thyme, sea salt, and black pepper. Pour in the vegetable broth. Stir everything together until well combined.
3. Cooking Time: Cover the Crockpot™ and set it to high for 3 to 4 hours, or on low for 6 to 8 hours.
4. Prepare Beurre Manié: During the last 5 minutes of cooking, or once the soup is done, create the beurre manié. Combine softened vegan butter and flour until smooth, creating a silky mixture.
5. Thicken Soup: Take a ladle of soup and mix it into the butter-flour blend to temper it. Once smooth, add the mixture back into the soup.
6. Incorporate Coconut Milk: Pour in the coconut milk and stir it into the soup. Allow it to meld for at least 5 minutes.
7. Adjust Seasoning: Taste and adjust seasoning with additional sea salt and black pepper if necessary.
8. Serve: Turn off or set the Crockpot™ to warm. Serve the soup alongside crusty bread for a delightful meal!