40 minutes or less*

*If you’re running short on time, combine rice and coconut milk with mushrooms, cutting down cooking time by half

What You’ll Need:

1 red onion, minced

2 Tbsp coconut oil

2 bay leaves

2 pounds mushrooms, any variety, chopped

3 sprigs of thyme, leaves only (about .25oz)

1 tsp sea salt

4 c filtered water

1 can full fat coconut milk

1/2 c brown or wild rice

Sauté onion in coconut oil in a medium soup pot until aromatic.

Add mushrooms, herbs, sat and water. Bring to a boil & reduce to a simmer. Cover and cook to a simmer for 20 minutes, creating a rich mushroom broth.

Add coconut oil and rice. Increase heat to medium, and cook for a final 20 minutes, or until rice is tender.

This soup is SO nourishing! ENJOY with a friend or two.

Serves 3.