Creamy Wild Rice Mushroom Soup
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
- 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
Drizzle olive oil in a medium pan over medium-low heat.
Add shallots, carrot, and celery to the pan and cook until soft.
Add the remaining ingredients except coconut cream and wild rice, including mushrooms, and bring to a boil, stirring often.
Cover, reduce heat to low, and simmer for a few minutes.
Add wild rice.
Remove from heat and let sit for 30 minutes to allow the rice to cook, or continue cooking for an additional 20 minutes, according to preference.
Remove bay leaves, stir in coconut cream, and serve immediately.
Sprinkle with dairy-free Parmesan.
Taste and adjust salt as needed.
