Creamy Wild Rice Mushroom Soup
Ingredients
- 2 tablespoons olive oil
- 3 shallots, diced
- 1 medium carrot, peeled and chopped
- 1 celery stick, chopped
- 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
Drizzle olive oil in a medium pan and heat over medium-low.
Add the shallots, carrot, and celery and cook until soft.
Add the remaining ingredients except the coconut cream and rice, bring to a boil, and stir often. Cover, reduce heat to low for a few minutes, then add the rice.
Remove from heat and let sit for 30 minutes to allow the rice to cook, or continue cooking for an additional 20 minutes. Remove bay leaves, stir in coconut cream, and serve immediately. Sprinkle with dairy-free Parmesan. Taste and adjust seasoning with salt if needed.
