Ingredients

• 1 8 oz package of Mushrooms, any variety

• 1 1/2 cups uncooked wild rice (not quick-cooking)

• 1 tsp. kosher salt, plus more to taste

• 1 tsp. black pepper, plus more to taste

• 1 tbsp. olive oil

• 3 large celery stalks, sliced 1/4 inch thick

• 4 garlic clove, minced

• 1 onion, chopped

• 2 tsp finely chopped fresh thyme

• 1 1/2 tbsp smoked paprika

• 1 tsp hot pepper flake, to taste

• 1/2 tsp cayenne pepper

• 6 cup Water

• 1 tbsp + 1 tsp vegetable bouillon

• 2 bay leaf

• 2 tbsp salted butter, at room temperature

• 4 tbsp cornstarch, mixed into 1 1/2 cups milk or non-dairy milk

• 1 bunch spinach, rough chopped (about 4 cups)

• 1 tsp apple cider vinegar, mix into soup pot at the end.

• 2 tbsp butter

• 2 tsp fresh parsley, chopped

• olive oil, for topping

Directions

Begin by cooking the wild rice in a small stock pot, according to the package directions. When the rice has about 10 minutes of cooking time left, you will add it to the rest of the soup to finish cooking.

While the rice is cooking separately, add 1 tbsp oil, mushrooms, onions, garlic, celery,  hot pepper flake to a 4-6 quart soup pot and set the heat to medium.  Cook on medium for about 5 minutes, stirring occasionally, until the mushrooms have releases a lot of their liquid and the onions and garlic have cooked down. 

Add the 6 cups of water, bouillon, bay leaf and turn heat to medium high to quickly bring back up to a boil.  Once boiling, reduce heat to low and add in the rice that has already been cooking for approx. 15 minutes. 

Cook everything together on a low simmer for 10 minutes to bring the flavors together

Towards the end, increase the heat to medium high, then add in the cornstarch slurry when the soup is boiling, stirring constantly, this will thicken the soup.

Finally, Add in the spinach, vinegar, butter, and cook another minute or so, just until the spinach wilts and everything is combined.

Remove from heat and Ladle into bowls.  Sprinkle on chopped parsley and drizzle with olive oil.  Delicious!