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Hearty Mushroom and Wild Rice Soup

Name: Hearty Mushroom and Wild Rice 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; 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

1-PotVeganVegetarianComfort FoodSoups, Stew, and ChiliEasy MealsHealthyautumnwinterRice

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Plantd™ | Plants + Planet

1262 recipes

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

In a medium pan, drizzle olive oil over medium low heat.
Place the shallots, carrot, and celery in the pan and cook until soft.
Add the other ingredients, including mushrooms, but not coconut cream and rice, and bring to a boil. Stir often. Cover, reduce heat to low for a few minutes, then add the rice.
Take off heat and let it sit for 30 minutes to allow the rice to cook. Remove bay leaves, stir in coconut cream, and serve immediately. Sprinkle with dairy-free Parmesan.