Harvest Mushroom Soup

By Ayurvedic Practitioner, Nishita Shah

Ingredients:

• 3 tbsp oil of your choice (I used avocado)
• 1 small onion, diced finely
• 1 small-medium size cinnamon stick
• 3-4 bay leaves
• 4 carrots (I used rainbow carrots), chopped
• 1 small leek, chopped
• 4 stalks worth of kale leaves, torn
• 1-2 cups portobello mushrooms, chopped 
• 3/4 cup wild rice 
• 4 cups vegetable stock
• 4 cups water 
• 1/4 cup almond milk
• 1 heaping tbsp ghee or organic butter
• Salt & pepper to taste
• Crushed red pepper (for a little kick)

 Directions:

1. In your cooking vessel of choice, warm the oil over a low-medium heat. Add in the diced onions, bay leaves, and cinnamon stick. 
2. Once your onions are slightly translucent, add in your carrots, leek, and mushrooms. Continue to sauté the veggies until the carrots soften slightly. Next add in the kale. 
3. Pour in the vegetable stock, water, and then add in the rice. 
4. Close the lid of your pot, and let everything cook for 30-40 minutes. (It will depend on what type of cooking pot you are using). You want to make sure that the rice and carrots are fully cooked. 
5. After everything is cooked, add in the almond milk and ghee/butter. This will add creaminess to your soup. 
6. Finally, you want to season it with salt, pepper, and crushed red pepper--all to your liking. I personally go easy on the salt and add in more of both peppers. A little extra heat this time of year isn't a bad thing. 

Enjoy this super yummy, simple, and extra nourishing meal.