PREP TIME: 10 MINUTES • COOK TIME: 45 MINUTES

Yield: Makes eight 1-cup Portions: 1 vegetable, 1/2 fat

• 2 teaspoons ghee
• 1 cup finely chopped yellow onion
• 1/2 cup chopped celery
• 1/2 cup of chopped carrots
• 1/4 teaspoon ground red pepper
• 1 large clove garlic
• 1 cup of uncooked wild rice
• 6 ounces shiitake mushrooms, wiped clean (about 2 cups)
• 9 ounces cremini mushrooms, wiped clean (about 3 cups), divided
• 6 ounces white mushrooms, wiped clean (about 2 cups)
• 2 teaspoons fresh thyme or 1 teaspoon dried 
• 1 teaspoon Celtic or pink Himalayan salt
• 1/2 teaspoon ground black pepper
• 6 cups of Miso Mushroom Bone Broth
• 2/3 cup coconut milk 
• 1 teaspoon fresh cilantro to garnish

Directions:
Melt the ghee in a large pot over medium-high heat. Add the onion, celery, and red pepper and cook, stirring frequently, for about 4 minutes, or until the vegetables are soft. Add the garlic and cook for 30 seconds. Add the shiitakes, 6 ounces (about 2 cups) of the cremini, the white mushrooms, thyme, salt, and black pepper. Continue to cook, stirring, for 7 to 10 minutes, or until the mushrooms give off their liquid and start to brown.

Add the broth and bring to a boil. Immediately reduce the heat to medium-low and simmer uncovered, stirring occasionally, for about 15 minutes, or until the mushrooms are soft.

Remove from the heat. Add the coconut milk and the remaining 3 ounces cremini mushrooms. Puree with a handheld immersion blender or in batches in a food processor or blender. Return to the pot and simmer for 10 minutes. Adjust the seasoning to taste and serve.

Note:
Substitute additional cremini mushrooms if shiitake mushrooms are not available.