• 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
  1. Melt the olive oil in a deep pan and add the diced onions, celery and carrot. Gently sauté until the onion is soft.
  2. Turn the heat up, add the mushrooms and fry for about 5 minutes until turning golden (you can keep some aside for garnish).
  3. Add the garlic, thyme and flour and stir through for a minute or two.
  4. Pour in the Freja vegetable broth, lemon juice, cooked wild rice and water and bring to a simmer.
  5. Take off the heat, stir in the cream and check the seasoning.
  6. Serve garnished with some fresh thyme and the reserved mushrooms.