Mushroom Soup w/ Root Vegetables

adapted from Short Girl, Tall Order “Mushroom Soup w. Wild Rice”

INGREDIENTS

3/4 C black rice

3 C mushrooms, mixed variety

1 leek, finely sliced

2 stalks celery, sliced

1 Japanese potato, cut into 1/2” cubes

1 large carrot, sliced

1 parsnip, sliced

2 cloves garlic, minced

2 tbsp avocado oil

1 tbsp fresh parsley

4 C vegetable broth

1 tbsp Chaga mushroom powder

1 can coconut milk

S & P to taste

INSTRUCTIONS

- Soak rice 20 min

- Chop all vegetables

- Add oil, garlic + leek to pan over medium heat + cook 1 min

- Add root vegetables, cover and cook 5 min or until tender

- Place mushrooms in pot and cook another 3-5 min

- Add parsley, rice + vegetable broth, reducing heat and simmering 20 min

- Uncover pot, adding in coconut milk, chaga powder, salt + pepper

- Once rice is cooked, serve

- Enjoy!