Mushroom Soup with Wild Rice
Ingredients
- 2 tablespoons olive oil
- 3 shallots
- 1 medium carrot
- 1 celery stick
- 1 tablespoon garlic paste
- 1 teaspoon onion powder
- 2 cubes vegetable bouillon
- 1 teaspoon tomato paste
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 2 bay leaves
- 1 teaspoon dried parsley
- 1 teaspoon white miso paste
- A pinch of pepper
- 1 cup wild rice
- 1/4 teaspoon paprika
- 4 cups vegetable stock or water
- 3 tablespoons coconut cream
- 10 shiitake mushrooms
Preparation
In a medium pan, drizzle olive oil over medium low heat.
Place the shallots, carrot, and celery in the pan and let them cook until soft.
Add the remaining ingredients except for the coconut cream and rice and bring to a boil, then stir often, cover, reduce heat to low, and cook for a few minutes before adding the rice.
Remove from heat and let it sit for 30 minutes to allow the rice to cook, then remove the bay leaves, stir in the coconut cream, and serve immediately with a sprinkle of dairy-free Parmesan.
Taste and adjust seasoning with salt or other seasonings as needed.
