Wild Rice Mushroom Soup

Wild Rice Mushroom Soup

• 1 cup wild rice
• 2 cups water
• 2 tbsp olive oil
• 1 1/2 lbs maitake mushrooms
• 2 springs fresh rosemary
• 4 garlic cloves, minced
• 1/2 tsp salt
• Zest and juice from 1 lemon
• 1 tbsp olive oil
• 5 medium carrots, chopped
• 5 stalks of celery, chopped
• 1 onion, finely diced
• 6 cups vegetable broth
• 2 tbsp chopped fresh thyme
• 1 tbsp chopped fresh sage
• 1 quantity cashew milk (2 cups water blended with 1 cup raw cashews)
• 1/4 cup nutritional yeast
• Salt and black pepper

First, make the rice. In a small pot, bring 2 cups of water to a boil and add in the uncooked rice. Allow the rice to cook until all the water has been absorbed. Then remove from the heat and let it sit until ready to use.

Then make the mushrooms. Turn on a grill to medium-high heat. Break the maitake mushrooms up until smaller clusters and toss with the 2 tbsp olive oil, rosemary, salt, and garlic. Lay foil over the grill and pour the mushrooms on top. Allow them to cook until crisp and golden, flipping every 5-10 minutes. Once they’re done, remove from the grill and toss with the lemon zest and juice. Set aside.

Make the soup: In a large soup pot set over medium heat, heat the oil until it shimmers. Add in the onions, carrots, and celery and cook until fragrant and caramelized, about 3-5 minutes. Stir in the broth, thyme, sage and season with salt and pepper. Bring to a bowl over high heat. Reduce the heat to medium-low, allow it to simmer, and stir in the cashew milk and nutritional yeast. Allow the soup to cook for an additional 5 minutes, stirring occasionally. Taste for salt and pepper. Then fold in the mushrooms and the wild rice. Top with crispy mushrooms and serve warm with sourdough bread. Enjoy!!