Mushroom Soup With Wild Rice
by Lucy May'sCook up a storm with this hearty mushroom soup.
Mushroom Soup With Wild Rice
Category
Soups
Servings
4
Prep Time
30 minutes
Cook Time
30 minutes
Author:
Lucy May's
Ingredients
2 T of olive oil
3 shallots, diced.
1 medium carrot, peeled & chopped.
1 celery stick, chopped.
1 Tablespoon of garlic paste
1 tsp of onion powder
2 cubes of vegetable bouillon
1 tsp of tomato paste
1 T 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
125g of wild rice.
1/4 tsp of paprika.
4 cups of vegetable stock or water.
3 Tablespoons of coconut cream.
10 shiitake mushrooms
Directions
In a medium pan, drizzle olive oil over medium low heat.
Place your shallots, carrot & celery in pan. Let it cook until soft.
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.
Take off heat & let it sit for an additional 30 mins to allow the rice to cook OR cook for 20 minute additional minutes. Whatever your preference is. Remove bay leaves, stir in your coconut cream & serve immediately. Sprinkle some dairy free Parmesan.Taste and season