Vegan Wild Rice Mushroom Soup

veggiesociety.com

Danielea Tesia

1.5 lb wild mushrooms

1 medium leek (sliced and rinsed well)

4 cloves garlic -minced

2 carrots -sliced

2 ribs celery -sliced

8.5 cups veggie stock (no sodium)

1 pinch red pepper flakes

1 tbsp chickpea miso

1 tbsp onion powder

2 leaves bay

8 sprigs fresh thyme

⅓ cup dry white wine

¼ cup whole wheat pastry flour

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1 cup wild rice (can be substituted with farro or barley)

2.5 cups water (or veggie stock)

sea salt black pepper to taste

subheading: Cashew Cream:

1 cup raw cashews

½ lemon -juiced

1 cup water

Directions at veggiesociety.com

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