Mushroom Soup with Wild Rice
Ingredients
- 2 Tbsp olive oil
- 3 shallots, diced
- 1 medium carrot, peeled and chopped
- 1 celery stick, chopped
- 1 Tbsp garlic paste
- 1 tsp onion powder
- 2 vegetable bouillon cubes
- 1 tsp tomato paste
- 1 Tbsp lemon juice
- 1/2 tsp salt
- 2 bay leaves
- 1 tsp dried parsley
- 1 tsp white miso paste
- a pinch of pepper
- 1 cup wild rice
- 1/4 tsp paprika
- 4 cups vegetable stock or water
- 3 Tbsp coconut cream
- 10 shiitake mushrooms
Preparation
Heat olive oil in a medium pan over medium-low heat.
Add shallots, carrot, and celery to the pan and cook until softened.
Add the remaining ingredients except coconut cream and wild rice, including the mushrooms, and bring to a boil, stirring often.
Cover, reduce heat to low, and simmer for a few minutes.
Add the wild rice.
Remove from heat, cover, and let sit for 30 minutes to allow the rice to cook, or continue cooking for 20 additional minutes.
Remove bay leaves and stir in coconut cream.
Taste and adjust seasoning with salt as needed.
Serve immediately, sprinkling with dairy-free Parmesan.
