Mushroom, Sage, and Wild Rice Soup

Ingredients:

• 3 Tbsp vegan butter (I used Miyoko’s)

• 1 onion, chopped

• 3 cloves garlic, minced

• 1 stalk celery, chopped

• 1 large carrot, chopped

• 4 cups chopped button, white, and/or baby bella mushrooms

• 2 cups dried shiitake mushrooms, re-hydrated and chopped (fresh is also fine… I only had dried!)

• 1 tsp dried sage (or 1 Tbsp fresh, chopped)

• 2 Tbsp flour

• Salt and pepper, to taste

• 1/2 cup dry vermouth

• 6 cups veggie broth

• 2 tsp veggie bouillon paste (or 2 bouillon cubes)

• 1 cup uncooked wild rice, fully rinsed

• 1/2 cup creamy (full-fat) oat milk

• 1 cup vegan Parmesan cheese (I like Follow Your Heart brand)

Instructions:

1. Melt butter over medium heat in a large soup pot.

2. Add onion, garlic, celery, and carrot, and cook until onions are clear and carrots are tender.

3. Add mushrooms and cook for about 10 minutes, stirring often.

4. Add sage, flour, salt, and pepper, and stir well to coat veggies. Cook for about 2 minutes.

5. Add vermouth, stir, and simmer 2 more minutes.

6. Add vegetable broth and and bouillon and stir well.

7. Using an immersion blender (or standing blender), blend about 1/2 of your soup, so that there are still veggie pieces visible.

8. Stir in rice and bring to a boil. Once boiling, reduce heat to low and cover. Simmer for about 45 min (or until rice is tender).

9. Turn off heat and stir in oat milk and vegan Parmesan cheese.

10. Garnish with some parsley (or other fresh herbs of choice) and enjoy!