Vegan Mushroom & Wild Rice Soup

Ingredients

• 4 tablespoons ghee or unsalted vegan butter
• 3 celery ribs, cut into 1/2-inch pieces
• 2 carrots, cut into 1/2-inch pieces
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 1/2 teaspoons finely chopped thyme
• Salt & Pepper to taste
• 1/4 cup all-purpose flour
• 1 1/2 cups chopped mushrooms (Oyster, Shiitake, Portabello)
• 1 cup wild rice (5 ounces)
• 2 quarts vegetable stock or low-sodium broth
• 2 cups water
• 1 cup vegan heavy cream 
• 1 tsp corn starch

Directions

• In a different large saucepan, melt the ghee or butter. Add the celery, carrots, onion, garlic, thyme and a generous pinch each of salt and pepper and cook over moderate heat, stirring occasionally, until the vegetables just start to soften, about 10 minutes.
• Add in the mushrooms.
• Sprinkle the flour over the vegetables and cook, stirring, until evenly coated and lightly browned, about 3 minutes.
• Add the wild rice to the saucepan and gradually stir in the stock and water.
• Bring to a boil, then simmer over moderately low heat, stirring occasionally, until the vegetables are tender, about 30 minutes. Add the chicken and simmer, stirring occasionally, until the wild rice is tender, 10 to 15 minutes longer.
• Stir in the cream and season with salt and pepper. Ladle the soup into bowls and serve.