Happy fall with delicious bowl of wild mushroom soup! I am obsessed with mushrooms! Try this decadently & flavourful soup & let me know how you do!
Tomorrow is #worldgratitudeday. While I don’t think you need a specific day to be grateful – similar to how you don’t need a “New Year” to start a health and fitness routine, I think it’s important to pause & use this day to increase your gratitude! It could be from affirmations, journaling, giving back to your community through food bank or your time, & spending time w/ friends.
I have to say that I’m so grateful for this community. You take the time to respond to my stories, send me dms, share & try my recipes and just genuinely a really amazing group of people. Thank you! 🤗 grateful to @halfbakedharvest who inspires me to photograph savoury food 🥰
Mushroom soup with wild rice:
2 T of olive oil
3 shallot, diced.
1 medium carrot, peeled & chopped.
1 celery stick, chopped.
1 Tblspn of garlic paste
1 tsp of onion powder
2 cubes of veg 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
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, either sautéed sep or in the pan.
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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Thx to @sculptedkitchen