Mushroom & Wild Rice Soup – Sarah Wragge Wellness

Ingredients

• 2 Tbs. olive oil, divided
• 1 pound assorted mushrooms, chopped (I used 50/50 cremini and shiitake)
• 1 medium yellow onion, finely diced
• 2 medium carrots, finely diced
• 2 celery ribs, finely diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1-2 cups filtered water
• 2/3 cup wild rice
• 6 sprigs fresh thyme
• 1 bay leaf
• 1 tsp. fine sea salt
• 2/3 cup frozen peas (optional)
• 1 Tbs. sherry vinegar
• freshly ground black pepper