What you’ll need ⬇️
1 yellow onion
1 shallot
2 sprigs of green onion
Sage leaves
Fresh thyme
Avocado oil
Coconut aminos (optional)
Trumpet mushrooms
Baby Bella mushrooms
Fennel
Coconut milk or cream
Vegetable broth
Wild rice
1. Bring six cups of water to a boil, then add wild rice to start cooking
2. Finely dice the onion, shallot, and green onion before adding to a pot with avocado oil. Then add the fresh sage and thyme
3. Chop the fresh fennel and baby Bella mushrooms. Use a fork to shred the trumpet mushrooms into a “chicken” texture.
4. Add the fennel and mushrooms to the aromatics with coconut aminos to brown. After a minute add vegetable broth
5. Drain the wild rice before adding to the soup, then mix in well
6. Add coconut cream, then cover and allow to simmer on medium until the rice is fully cooked
Enjoy!
