8 oz. baby bella (cremini) mushrooms, ½ sliced ½ left whole
4 garlic cloves, crushed
1 cup dry wild rice blend
2 tsp sage and 1 tsp fresh thyme
Salt and pepper to season
3.5 cups veggie broth
3/4 cup heavy cream (sub coconut milk) - room temperature
1/2 cup parmesan cheese, finely grated
Method
Heat olive and coconut oil in a large stockpot over medium heat.
Add garlic, chopped onion, carrots, leek and celery, cook for approx. 10 minutes.
Add mushrooms and stir to combine, cook for a further 5 to 10 minutes, until mushrooms are slightly golden.
Add rice to the stockpot and cook for approx. 2 minutes to lightly toast the grains.
Stir in sage, thyme, salt, and pepper. Followed by the broth and 3/4 cup of water.
Cover and bring the pot to a low boil, simmer for approx. 50 minutes or until rice is tender.
Once rice is cooked through, stir in the heavy cream/coconut milk and parmesan cheese, stirring continuously until combined.Remove from heat and transfer into soup bowls. Serve with bread rolls or garlic bread. Enjoy!
