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 the shallots, carrot and celery in pan and let it cook until soft.
Add the other ingredients, including mushrooms, but not coconut cream and rice and bring to a boil, then stir often, cover, reduce to low for a few minutes and add rice.
Take off heat and let it sit for an additional 30 minutes to allow the rice to cook, then remove bay leaves, stir in the coconut cream and serve immediately, and sprinkle some dairy free Parmesan.
Tips
Taste and add salt or other seasonings as needed.
