Vegan Cream of Mushroom and Wild Rice Soup Recipe on Food52

Name: Vegan Cream of Mushroom and Wild Rice Soup Recipe on Food52
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/20679-classic-cashew-cream); 1 pinch black pepper, to taste; 1 splash white wine or sherry vinegar

"This is the perfect soup for bridging the gap between winter and spring, when fresh mushrooms and other market fare are calling but the temperatures are still hovering above forty. Coconut milk creates creaminess without weighing the soup down, and mushrooms add plenty of texture and umami...."

INGREDIENTS

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1 tablespoon olive oil

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1 large yellow onion, diced

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2 celery stalks, diced

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2 carrots, diced

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1 pound mushrooms, diced (I used a 50/50 mixture of baby bella and shiitake)

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2 cloves garlic, minced

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1/2 cup white wine (optional)

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1 teaspoon crushed thyme

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1 teaspoon dried rosemary

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1 bay leaf

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4 cups low-sodium vegetable broth

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1 cup water

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1 cup wild rice

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1 cup full fat, canned coconut milk or cashew cream (https://food52.com/recipes/20679-classic-cashew-cream)

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1 pinch black pepper, to taste

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1 splash white wine or sherry vinegar

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