Autumn Wild Rice & Mushroom Soup

Even though I've lived in the desert for over 20 years, when Summer finally starts to make its exit, I always start craving soups, stews, and chili! Maybe it's a throwback to growing up someplace that actually snowed, because my husband's the same way. And he does make a mean chili! And quite a few amazing soups! We'll have to convert some and post the recipes. So anyway, it looks like Fall is actually here. How do I know? Well our annual resident Canada Geese are back in the park. I hear them every morning. I think there are about 30 this year, and they love to hang out in the grass right across from our house, pecking at the grass and eating whatever it is they eat in the park.

So I'm a big fan of mushrooms - more so than my husband. And I just had this feeling that I needed to make a soup with mushrooms and wild rice. The tricky part is that it can't be a "cream" soup, since I can't have the dairy. I found a recipe from Megan on the Gluten Free Vegan blog that I decided to give a shot. I made some adjustments, omitted a couple of items, and ended up with a good, basic, somewhat creamy mushroom soup that I will definitely make again. However, next time I will not omit the suggested whiskey! I decided to use a variety of mushrooms, including a package of sliced baby bellas and another package that was a blend of shitake, cremini, and oyster mushrooms. Hey, when the recipe said to use any of these types, I decided why not try all of them? ;) Here's my version:

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

1. 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. 
2. 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.
3. Add additional tablespoon of vegan margarine. Add in garlic, onion, and dried thyme. Saute another 10 minutes until softened.
4. Add agave nectar and stir for about one minute until liquid evaporates.
5. Add vegetable broth and bring to a boil.  Reduce heat to a simmer. Cover and let simmer for 20 minutes.
6. 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.