Ingredients
- 3 tbsp olive oil, divided
- 1 cup green onions, chopped
- 2 tbsp fermented garlic, finely minced
- 1 tbsp fermented hot peppers, finely minced
- 1 cup celery, finely minced
- 1/4 cup fermented sauerkraut, finely minced
- 16 oz cremini mushrooms, sliced
- 8 oz baby portobello mushrooms, sliced
- 2 cups wild rice cooked
- 6 cups vegetable broth
- 1 (15-ounce) can cannellini beans, drained
- ¼ cup chopped fresh parsley
- 1 ½ tbsp fresh thyme
- 2 bay leaves
- Sea salt to taste
Instructions
- Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add mushrooms and sauté, stirring often, until mushrooms are softened and lightly browned (about 5-8 minutes).
- Add 2 tablespoons or so of broth to deglaze the pot. Transfer mushrooms to a bowl and set them aside.
- Add the remaining 2 tablespoons of oil to the pot along with onion, garlic, celery, hot peppers, and sauerkraut, and continue cooking for 5 minutes.
- Stir in the cooked rice, then add in broth, parsley, thyme, and bay leaves.
- Bring soup to a simmer, add in the cooked mushrooms and drained beans, and cover. Simmer for 10 to 15 minutes, stirring occasionally.
