Creamy Wild Rice and Mushroom Soup

Ingredients

For the Wild Rice:

• ½ cup wild rice, rinsed and drained
• 2 cups water
• 1 sprig fresh thyme
• 1 bay leaf
• 1½ tsp sea salt, divided

For the Soup:

• 2 Tbsp extra-virgin olive oil
• 1 cup onion, finely chopped
• 3 cloves garlic, minced
• 8 oz mushrooms, trimmed and sliced (ie. oyster, shiitake or cremini)
• 2 stalks celery, sliced
• 1 cup carrots or butternut squash, peeled and diced
• ½ tsp fresh rosemary, minced
• 4 cups vegetable or chicken broth
• 2 tsp coconut aminos or tamari
• 1 Tbsp arrowroot, dissolved in 1 Tbsp cool water
• ½ cup full-fat coconut milk
• 1 tsp lemon zest
• ¼ cup fresh parsley leaves, chopped

Instructions

1. Cook the wild rice (55 min)
1. In a medium saucepan, bring to a boil wild rice, water, thyme, bay leaf, and 1/2 teaspoon salt.
2. Turn to low, cover, and simmer 30 minutes, or until wild rice is tender.
3. Turn off heat. Let sit for 15 minutes with lid on to continue steaming.
4. Discard thyme and bay leaf before adding to soup.
2. Meanwhile, sauté the aromatics (~25 min)
1. Chop all the veggies.
2. Heat large soup pot over medium heat.
3. Add olive oil, onion, and pinch of salt, and sauté 3-5 minutes.
4. Add garlic, mushrooms, celery, carrots or squash, rosemary, and another pinch of salt. Sauté about 5 minutes more, lowering heat if needed to prevent burning.
3. Build the soup base (~20 min)
1. Add broth, coconut aminos or tamari, and remaining salt. Bring to a boil and then simmer 10 minutes on low.
4. Finish & serve
1. Add cooked wild rice, dissolved arrowroot, and coconut milk, stirring constantly until arrowroot becomes translucent. Turn off heat and add lemon zest.
2. Serve in individual bowls garnished with parsley.