4 cups mushrooms (sliced, I used a mixture of cremini and shitake), wipe the mushrooms off with paper towel with vinegar first
1 cup diced sweet onion
10 cloves garlic diced
2 tablespoons butter
2 tablespoons olive oil
6 cups vegetable stock (I bought mine at Trader Joe's), you can make it from scratch if you want
1-14 ounce can of coconut milk (I bought mine at Trader Joe's)
1-tablespoon tamari
Himalyan salt and course ground pepper to taste
Directions
Rinse the wild rice and put in a glass bowl covered with water. Let sit at room temperature for a mininum of 40 minutes. This step makes the rice cook quicker and it gives the soup a rice flavor.
Slice the mushrooms
Dice the garlic and onions
Place a large pot on the stove. Turn the heat onto medium low for a few minutes, then add the butter and olive oil. Heating the pan first helps even cooking without burning the mushrooms, onions and garlic.
Saute the vegetables for 15-25 minutes (or however long it takes for them to crisp up a bit)
Add the vegetable broth and coconut milk.
Simmer the soup for an hour, or as long as it takes for the rice to be fully cooked. Taste it as it's cooking to see.
When everything is cooked, remove 1-cup of the soup and put it in your VItamix. Let it sit for a bit until it is not so hot. Then blend on high for a minute and add it back to the soup pot and stir.
Add the ramari, salt and pepper to taste and serve.
Enjoy! This is absolutely delicious!
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