With carrots, celery and fresh herbs.
Ingredients:
1 Cup Wild Rice
1 3/4 Cups Stock (or water)
1 Lb. Mushrooms, sliced
1 Red Onion, diced
1 Cup Carrots, diced
1 Cup Celery, diced
1 Tbsp. Rosemary, chopped
1 Tbsp Thyme, chopped
2 Garlic Cloves, minced
4 Cups Stock
3 Tbsp. Soy Sauce (tamari or aminos)
1 Bay Leaf
Fresh Cracked Pepper
Method:
Cook the wild rice in a small pot with 1 3/4 cups stock. Bring to a boil, cover and simmer for 45 minutes.
Meanwhile, brown the mushrooms in batches in a large soup pot with about half of the fresh herbs. Once the mushrooms have browned, add the onions, carrot, celery and the rest of the fresh herbs. Once they have started to soften and the onions have become translucent, add the garlic and cook for a minute or two while stirring. Next, add the stock, soy, bay leaf and some fresh cracked pepper. Bring to a boil and reduce to a low simmer. Once the rice is ready, add it to the soup and let cook another few minutes. Taste the soup for seasoning and add more soy or salt, if desired. Enjoy!