Mushroom Soup with Wild Rice

Mushroom Soup with Wild Rice

Ingredients

  • 2 Tablespoons olive oil
  • 3 shallot, diced.
  • 1 medium carrot, peeled & chopped.
  • 1 celery stick, chopped.
  • 1 Tablespoon of garlic paste
  • 1 tsp of onion powder
  • 2 cubes of veg bouillon
  • 1 tsp of tomato paste
  • 1 tablespoon of lemon juice
  • 1/2 tsp of salt
  • 2 bay leaves
  • 1 tsp of dried parsley.
  • 1 tsp of white miso paste.
  • A pinch of pepper
  • 1 cup of wild rice.
  • 1/4 tsp of paprika.
  • 4 cups of vegetable stock or water.
  • 3 Tbspn of coconut cream.
  • 10 shiitake mushrooms, saute'd  in the pan
  • Directions
    1. In a medium pan, drizzle olive oil over medium low heat.
    2. Place your shallots, carrot & celery in pan. Let it cook until soft.
    3. Add your other ingredients, including mushrooms, but not coconut cream and rice & bring to a boil. Stir often. Cover, reduce to low for a few minutes. Add rice.
    4. Take off heat & let it sit for an additional 30 mins to allow the rice to cook. Remove bay leaves, stir in your coconut cream & serve immediately. Sprinkle some dairy free Parmesan.
    Taste & add salt etc.
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