Vegan Wild Mushroom Soup
Ingredients
- 2 tbsp olive oil
- 1 small yellow onion, diced
- 1 carrot, sliced
- 1 celery, sliced
- 1 tbsp garlic paste or 3 cloves of garlic, minced
- 5 button Cremeni mushrooms, sliced
- 1 tsp onion powder
- 1 tsp vegetable stock powder
- 1 tbsp lemon juice
- 1/2 tsp salt
- 2 bay leaves
- 1 tsp dried parsley leaves
- A pinch of pepper
- 1 tbsp of soy sauce
- 1/3 tsp paprika powder
- 4 cups vegetable stock
- 1 can coconut cream
- 1 cup wild and brown rice
Preparation
In a medium pan, drizzle olive oil over medium low heat.
Place your shallots, carrot and celery in pan. Let it cook until soft.
Add your other ingredients, including mushrooms, but not coconut cream and rice and bring to a boil. Stir often. Cover, reduce to low for a few minutes. Add rice.
Let it simmer for 40 minutes or until rice has cooked. Remove bay leaves, stir in your coconut cream and serve immediately. Sprinkle some dairy free Parmesan.
Tips
Taste and add salt as needed.
