- 1 tbsp extra-virgin olive oil
- 1 onion, diced
- Small handful of fresh thyme leaves chopped
- 2 cloves of garlic, crushed
- 1 stick celery, diced
- 1 carrot, peeled and diced
- 500ml Freja Vegan Broth
- 200ml water
- 125ml double cream
- 1 tbsp flour
- 150g mushrooms, sliced - a mix is best, eg shitake, chestnut, for depth of flavour
- ½ lemon (juice only)
- 200g cooked wild rice
- Melt the olive oil in a deep pan and add the diced onions, celery and carrot. Gently sauté until the onion is soft.
- Turn the heat up, add the mushrooms and fry for about 5 minutes until turning golden (you can keep some aside for garnish).
- Add the garlic, thyme and flour and stir through for a minute or two.
- Pour in the Freja vegetable broth, lemon juice, cooked wild rice and water and bring to a simmer.
- Take off the heat, stir in the cream and check the seasoning.
- Serve garnished with some fresh thyme and the reserved mushrooms.
