Mushroom Soup with Wild Rice
Ingredients
- 2 tablespoons olive oil
- 3 shallots
- 1 medium carrot
- 1 celery stalk
- 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.
Add the shallots, carrot, and celery to the pan and cook until soft.
Add the remaining ingredients except the coconut cream and rice, bring to a boil, stir often, cover, reduce heat to low, and cook for a few minutes, then add the rice.
Remove from heat and let sit for 30 minutes or cook for an additional 20 minutes to cook the rice, then remove bay leaves, stir in coconut cream, and serve immediately with a sprinkle of dairy-free Parmesan.
Tips
Taste and adjust salt and other seasonings as needed.
