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Rinse the wild rice under cold water, then set it aside.
In a large pot, heat the olive oil over medium heat. Add the onion and garlic, sautéing until softened, about 4-5 minutes.
Add the carrots, celery, and mushrooms, and cook for another 5-7 minutes, stirring occasionally until the mushrooms release their moisture and soften.
Stir in the thyme and rosemary, then add the wild rice. Cook for 2-3 minutes, allowing the rice to toast slightly in the pot.
Pour in the vegetable broth and bring the soup to a boil. Once boiling, reduce the heat and let it simmer uncovered for about 30-40 minutes, or until the wild rice is tender and the soup has thickened.
Add the almond milk, nutritional yeast (if using), salt, and pepper, and stir to combine.
Simmer for an additional 5 minutes to heat through.
Taste and adjust seasoning as necessary.
Serve the soup hot, garnished with chopped parsley.
Serving and Storage Tips:
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