

Ingredients
- ½ cup wild rice (I used Lundberg organic wild rice)
- 2 cups water
- ½ teaspoon sea salt
- 16 oz. (2 sm pkgs) sliced mushrooms (cremini, shiitake, oyster, and baby bellas)
- 1 cup boiling water
- 2 tablespoons Earth Balance vegan butter
- 1 tablespoon Avocado oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 teaspoons dried thyme
- ¼ cup whiskey (I omitted this to my regret)
- 1 tablespoon organic blue agave nectar (maple syrup would probably be better)
- 4 cups vegetable broth (I used Imagine brand organic vegetable broth.)
- ¼ cup unsweetened plain Sunflower or Coconut milk
Instructions
- In a large stock pot bring water, wild rice and salt to a boil. Cover and reduce heat, cover and simmer until most of the rice is tender, roughly 45 minutes.
- In a large pot, heat 1 tablespoon of the vegan margarine with the Avocado oil over medium heat. Add sliced mushrooms. Saute until mushrooms start to get golden brown, about 5 minutes.
- Add additional tablespoon of vegan margarine. Add in garlic, onion, and dried thyme. Saute another 10 minutes until softened.
- Add agave nectar and stir for about one minute until liquid evaporates.
- Add vegetable broth and bring to a boil. Reduce heat to a simmer. Cover and let simmer for 20 minutes.
- Remove from heat and let cool slightly. Transfer half the mixture to a blender - our Vitamix works wonders here! Puree the mixture for about a minute, then return it to the pot. Add the cooked wild rice and unsweetened Sunflower or Coconut milk. Bring to a simmer over medium heat, stirring often. Heat through and serve.
