Wild Rice and Mushroom Soup - Lucy & Lentils

Ingredients

• 1 tbsp vegan butter or olive oil
• 1 large carrot
• 1 stalk of celery
• 1 white onion
• 4 cloves garlic
• 200 g mixed mushrooms (I used a mixture of shiitake (chanterelle and oyster)
• 1 tbsp tamari
• 1 Kallo Organic Garlic & Herb stock Cube + 750ml water
• 250 ml plant based cream
• 1 tbsp smoked paprika
• 1/2 tsp parsley
• 1 tsp thyme
• 1/2 tsp basil
• 1/2 tsp sea salt
• 1/2 tsp black pepper
• 1/2 tsp marjoram (sub for chilli flakes)
• 180 g cooked wild rice *refer to notes if cooking in the soup
• 1 tbsp pine nuts (optional to top)