Wild Rice and Mushroom Soup

Ingredients

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• 3 tbsp olive oil
• 3 cloves garlic minced
• 1.5 cups onion chopped
• 1 cup celery chopped
• 1.5 cups carrots chopped
• 1 lb mushrooms chopped
• 32 oz vegetable broth sodium-free
• 0.5 cup white wine
• 1 tsp cornstarch
• 1 tsp ground sage
• 1 tsp ground cumin
• 1 tsp thyme
• 1 cup wild rice, uncooked (2 cups cooked)
• 1 tsp sea salt, or to taste
• black pepper to taste
• 0.5 cups heavy cream (optional)

Instructions

1. Cook wild rice according to package instructions. 
2. In small bowl, combine heavy cream and cornstarch, stirring constantly with fork until mixture is smooth. Set aside. This is your roux.
3. Add olive oil, onions and garlic and sauté until onion is translucent. 
4. Add carrots, celery, cumin and sage. Stirring frequently for 5 minutes, or until veggies begin to soften. 
5. Add mushrooms and stir well. Sauté for 2-3 minutes until mushrooms begin to "sweat.”
6. Add white wine. Stir and simmer for 1 minute. 
7. Pour in vegetable broth. Season with sea salt and black pepper to taste. Bring to boil.
8. Slowly stir roux into soup mix, stirring constantly. Cook until thickened, usually only about 1 minute.
9. Add in cooked wild rice and thyme. Reduce heat and simmer for 5 minutes. 
10. Add the rest of the heavy cream and warm through.

Adapted from One Pot Wild Rice and Mushroom Soup (V, GF) | Vegan Vigilante (veganvigilanteblog.com)