Wild Rice and Mushroom Soup

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Ingredients

½ ounce dried porcini mushrooms
4 vegetable bouillon cubes or 6 teaspoons vegetable bouillon powder or paste
2 tablespoons olive oil
1 ½ pounds 24 oz mixed mushrooms (I typically use cremini, shiitake, and oyster), stems removed and roughly chopped
1 ½ teaspoons salt, (plus more to taste)
1 teaspoon fresh cracked black pepper, (plus more to taste)
1 white onion, (diced)
2 carrots, (diced)
2 stalks celery, (diced)
8 cloves fresh minced garlic
2 tablespoons fresh minced parsley, (plus more for garnish)
1 tablespoon fresh thyme leaves
2 teaspoons garlic powder
1 teaspoon rubbed sage
2 tablespoons all-purpose flour
1 cup vegan-friendly dry white wine
1 cup uncooked wild rice
2 cups unflavored and unsweetened non-dairy milk
Vegan parmesan, (optional, for serving)

1
Place the dried porcini mushrooms in large bowl with 6 cups of hot water. Whisk in the bouillon cubes or powder until combined. Set aside for 15 to 20 minutes so the dried mushrooms can rehydrate in the broth.
2
Once the dried mushrooms are rehydrated, remove them from the broth, and roughly chop. Reserve the broth.
3
Meanwhile, heat the olive oil in a large Dutch oven or heavy-bottom pot over medium heat. Once the oil is hot, add the mixed and rehydrated mushrooms and season with salt and pepper.
4
Cook, stirring often, until the mushrooms release most of their moisture – they should cook down quite a bit, 10 to 15 minutes.
5
Add the onion, carrots, and celery and continue to cook until the onion is translucent, 3 to 5 minutes.
6
Next, add the garlic, parsley, thyme, sage and garlic powder, and continue to cook until the garlic is fragrant, another 1 to 2 minutes.
7
Sprinkle in the flour and mix to thoroughly to combine. Cook, while stirring, for 2 to 3 more minutes.
8
Pour in the wine and simmer until most of it cooks out, 3 to 5 minutes.
9
Mix in the wild rice and reserved broth. Increase the heat and bring the mixture to a light boil.
10
Reduce the heat to low, cover and simmer until the rice is tender, 35 to 45 minutes.
11
Pour in the non-dairy milk and simmer, uncovered, another 15 minutes. Taste and adjust seasonings if necessary. Serve immediately with vegan parmesan and fresh parsley and enjoy!