Vegan Wild Rice Mushroom Soup
Ingredients
- 1.5 lb wild mushrooms
- 1 medium leek (sliced and rinsed well)
- 4 cloves garlic -minced
- 2 carrots -sliced
- 2 ribs celery -sliced
- 8.5 cups veggie stock
- 1 pinch red pepper flakes
- 1 tbsp chickpea miso
- 1 tbsp onion powder
- 2 leaves bay
- 8 sprigs fresh thyme
- 1/3 cup dry white wine
- 1/4 cup whole wheat pastry flour
- 1 cup wild rice (uncooked)
- 2.5 cups water (or veggie stock)
- sea salt + black pepper to taste
- cashew cream:
- 1 cup raw cashews
- 1/2 lemon -juiced
- 1 cup water
Preparation
Make the cashew cream: rinse the cashews well and steep them in hot water for 25 minutes
Drain and rinse again then add them to a powerful blender with one cup of water and the juice from half a lemon
Puree until smooth and creamy
Refrigerate until needed
Prepare the soup: preheat a heavy bottom soup pot over medium heat
Add a splash of veggie stock (or a light drizzle of olive oil) and the leeks with a pinch of salt
Saute until wilted and the leeks start to get a little color
Keep a close eye on it and add more stock as needed so the leeks won't burn
Stir in the red pepper flakes, carrots and celery together with the bay leaves and thyme and continue cooking until they start to soften
Sir in the garlic and cook just until you start to smell its fragrance taking care not to burn it
Add the mushrooms to the pot and give everything a good stir
Allow to sweat until they release their moisture and it evaporates almost completely
Stir the onion powder and the white wine
Bring to a simmer and bubble away until all the liquid has been absorbed
Meanwhile warm up the veggie stock and whisk in the chickpea miso
Sprinkle the flour over the mushrooms then pour in the miso veggie stock
Bring to a simmer and cook for a good 10 minutes until the soup has thickened
Add the cashew cream, taste and adjust seasonings with the sea salt and black pepper
Stir in the cooked wild rice and remove from heat
Sprinkle with fresh herbs and serve