Mushroom Wild Rice Soup

eatfigsnotpigs.com

Kate Basa Neuse

½ ounce dried porcini mushrooms

4 vegetable bouillon cubes or 6 teaspoons vegetable bouillon powder/paste

1 tablespoons avocado oil

1 tablespoons vegan butter

1 ½ pounds mixed mushrooms (such as cremini, shiitake, and oyster), stems removed and roughly chopped

1 teaspoon salt, plus more to taste

1 teaspoon fresh cracked black pepper, plus more to taste

½ large white onion, diced

2 carrots, diced

2 stalks celery, diced

8 cloves fresh minced garlic

2 sprigs fresh thyme

2 sprigs fresh rosemary

2 tablespoons fresh parsley, minced, plus more for garnish

2 tablespoons all-purpose flour

1 cup vegan-friendly dry white wine

1 cup uncooked wild rice

2 cups unflavored and unsweetened non-dairy milk

Vegan parmesan, optional, for serving

Directions at eatfigsnotpigs.com

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