CREAMY WILD RICE AND MUSHROOM SOUP

1 tbsp. olive oil
1 lb. white or cremini mushrooms, sliced
1 c. celery, chopped
1 c. carrots, chopped
1 medium shallot, chopped
1/4 c. all-purpose flour
salt + pepper to taste
1/3 c. white wine
1 tsp. dried thyme
4 c. vegetable broth
1 c. instant or quick-cooking wild rice
3/4 c. Tofutti Sour Supreme
(or any vegan sour cream substitute of your choice)
2 tbsp. chopped fresh parsley

Heat oil in a Dutch oven over medium heat. Add mushrooms, celery, carrots, and shallot and cook, stirring often, until softened (5-7 minutes). Stir in flour, salt, and pepper and cook for 2 minutes, stirring constantly. Add white wine and thyme; increase heat to medium-high and cook 2 minutes more. Add broth to Dutch oven and bring to a boil. If you’re using instant rice, add it now and reduce heat to a simmer. Cover and cook until rice is tender, 5-7 minutes, then stir in sour supreme and parsley.

If you’d like to use non-instant wild rice, cook 1 cup according to the package instructions and stir it into the soup at the end of cooking time.