Coconut Mushroom Soup

Servings: 3-4

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Ingredients:

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• 1 1/2 tbsp coconut oil (odorless)

• 2 medium onions finely minced

• 4 medium carrots finely minced

• 3 celery stalks finely minced

• 1 large portobello mushroom finely minced

• 12 large button mushrooms finely minced

• 6 medium sized oyster mushrooms finely minced

• 4 tsp vegetable broth powder

• 1 tbsp thyme

• 1 tbsp oregano

• 1/2 tsp paprika

• 1/4 chili powder

• 1/2 lemon juiced

• 1/2 cup coconut milk

• Water to adjust consistency of soup

• 2 tbsp gluten free flour or whole wheat flour for thickening the soup

• 1/2 cup wild rice

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Directions:

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1. Saute the onions with the coconut oil for 2-3 minutes.

2. Add the carrots, celery, mushrooms gradually and stir for 10 minutes. 

3. Add all the spices: thyme, oregano, paprika, chili powder.

4. Add the vegetable broth powder and the lemon juice.

5. Add the flour and stir very well until it has completely dissolved.

6. Add enough water to cover all the vegetables.

7. Keep cooking until the vegetables are almost completely soft. Using a hand blender, slightly blend the vegetables. You want to keep some chunks of vegetable in there, so do not overdo it. 

8. Add 1 1/2 cups of water and the wild rice and cook until rice is done.

9. Add the 1/2 cup coconut milk.

10. You might need to add more water. The result: A thick hearty soup!

11. Top with crushed walnuts and serve hot. 

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*You can cook the wild rice ahead of time and just add it to the soup at the very end before serving it. No wild rice? Just use what's in your pantry or no rice at all!