Cream of Mushroom and Wild Rice Soup

Start by cooking the wild rice: add 1/3 cup wild rice, 2 cups of the water, and ½ tsp salt to a small saucepan. Bring to a boil, then reduce heat, cover, and simmer until water is almost completely absorbed and rice is tender, about 20-25 minutes.

In a medium saucepan, cook the onions, garlic, celery, 1 tsp salt, and black pepper over medium heat for 1-2 minutes, just to soften the veggies slightly.

Add the chopped cauliflower and continue cooking for a minute or two.

Add 4 cups of the remaining water, Dijon mustard, onion powder, and half the chopped mushrooms. Bring to a boil, then reduce heat, cover loosely, and simmer until the cauliflower is fork-tender, about 5-7 minutes.

Ladle the mixture into your blender and process on high speed until super smooth and silky in consistency. You might have to work in several batches.

Return the soup to the saucepan and add the cooked wild rice and the rest of the mushrooms. Bring back to a boil, reduce heat, and simmer until the mushrooms are cooked, about 3-4 minutes.

Meanwhile, mix the remaining cup of water, yogurt, and arrowroot flour together in a small mixing bowl. Add that to the soup and stir until well incorporated; bring back to a simmer once more, then turn off the heat and serve.