Vegan Cream of Mushroom and Wild Rice Soup

Ingredients

• 1 tablespoon olive oil
  
• 1 large yellow onion, diced
  
• 2 celery stalks, diced
  
• 2 carrots, diced
  
• 1 pound mushrooms, diced (I used a 50/50 mixture of baby bella and shiitake)
  
• 2 cloves garlic, minced
  
• 1/2 cup white wine (optional)
  
• 1 teaspoon crushed thyme
  
• 1 teaspoon dried rosemary
  
• 1 bay leaf
  
• 4 cups low-sodium vegetable broth
  
• 1 cup water
  
• 1 cup wild rice
  
• 1 cup full fat, canned coconut milk or cashew cream (https://food52.com/recipes...)
  
• 1 pinch black pepper, to taste
  
• 1 splash white wine or sherry vinegar
  

Directions

1. In a large soup or stock pot, heat the olive oil over medium heat. Add the onion, celery, and carrots. Cook for 5 to 7 minutes, or until the onions are soft and translucent. Add the mushrooms, garlic, and white wine, along with a pinch of salt. Cover the pot and allow the mushrooms to cook down for a minute or two. Uncover and cook, stirring frequently, for another 5 to 7 minutes, or until the mushrooms have released their juices and cooked down considerably.
2. Add the thyme, rosemary, bay leaf, broth, water, and rice to the pot. Bring to a boil and then reduce to a simmer. Cover and simmer for 50 minutes to 1 hour, or until the wild rice is tender.
3. Remove the bay leaf from the soup. Stir in the coconut milk, black pepper, and a splash of vinegar, if desired. Adjust seasonings as needed and serve. The soup will thicken up considerably over time, so feel free to add a bit more water or coconut milk as desired.