Mushroom - Wild Rice Soup

I just tried this recipe and it's savory and satisfying. We Minnesotans expect our wild rice soup to be a cream base so this broth-based soup will be a bit of a surprise. However, the original recipe suggests adding a swirl of heavy cream - you could try a soy cream substitute and see what happens. I like it just the way it is.

Mushroom – Wild Rice Soup
Serves 6 to 8
Use any combination of mushrooms. The soup is hearty without being heavy. And it’s easily frozen.

2 tbsp. vegan butter or 1 tbsp. olive oil
1 small onion, finely chopped
2 lb. cremini mushrooms, stemmed and quartered
Salt and freshly ground black pepper
2 carrots, chopped
2 large shallots, minced
9 C gluten-free vegetable broth
½ C wild rice, rinsed under cold water
2 tsp. chopped fresh thyme (or ½ tsp dried)
2 tsp. chopped fresh parsley

In a large stock pot or Dutch oven over medium-high heat, warm the oil and sauté the onion until soft, about 3 to 5 minutes. Sir in the mushrooms with a little salt and pepper and cook until the mushrooms are soft and brown, about 10 to 15 minutes.

Stir in the carrots and shallots and cook for about 1 minute. Stir in the broth, wild rice, thyme, parsley and season with more salt and pepper. Bring to a boil, then reduce the heat and cook until the rice is tender, about 30 minutes. Season with salt and pepper and sprinkle with more chopped parsley.

Adapted from a recipe from the Minneapolis Star-Tribune