Vegan Wild Rice Mushroom Soup

Ingredients:

• 1 tbsp olive oil (or substitute with water for oil-free)
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 cup wild rice, rinsed and drained
• 8 oz mushrooms, sliced (use cremini, button, or a mix of wild mushrooms)
• 6 cups vegetable broth
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 bay leaf
• 1 cup unsweetened non-dairy milk (e.g., almond, cashew, or oat milk)
• 2 tbsp nutritional yeast (optional, for a cheesy flavor)
• Salt and pepper, to taste
• 2 tbsp fresh parsley, chopped (optional, for garnish)

Instructions:

1. Sauté the Vegetables:
   Heat olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until softened. Add the garlic and cook for another 1-2 minutes until fragrant.
2. Cook the Mushrooms:
   Add the sliced mushrooms to the pot and cook for 5-7 minutes, stirring occasionally, until they release their moisture and start to brown.
3. Add the Rice and Broth:
   Stir in the wild rice, thyme, rosemary, bay leaf, and vegetable broth. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 45-50 minutes, or until the rice is tender.
4. Add Creaminess:
   Once the rice is cooked, stir in the non-dairy milk and nutritional yeast (if using). Let the soup simmer for another 5-10 minutes. Adjust the seasoning with salt and pepper.
5. Serve:
   Remove the bay leaf and garnish with fresh parsley before serving. Enjoy with crusty bread or a side salad!