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 vegetable bouillon cubes
- 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 shallots, carrot and celery in pan and let cook until soft.
Add other ingredients including mushrooms but not coconut cream and rice, bring to a boil, stir often, cover, reduce to low for a few minutes, and add rice.
Take off heat and let sit for an additional 30 minutes to allow rice to cook or cook for 20 additional minutes, whatever your preference is.
Remove bay leaves, stir in coconut cream, and serve immediately with a sprinkle of dairy-free Parmesan.
Taste and add salt or other seasonings as needed.
