4 Servings 40 min Cook
1/3 Cup Wild Rice
7 Cup Water
1 Medium (2-1/2" dia) Onions
2 Cloves, minced Garlic
1 Stalks, large (11 inches long) Celery
1 Tsp Salt
1 Tsp Pepper
1 Head large (6-7" dia.) Cauliflower
1 Tsp Dijon Mustard
1 Tsp Onion Powder
1 Lb Mushrooms
1 1/3 Oz Nonfat Greek Yogurt
2 Tbsp Arrowroot Flou
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.
Add onions, garlic, celery, 1 tsp salt and black pepper to a medium saucepan.
Cook over medium heat for 1-2 minutes, just to soften up the veggies a little bit.
Add in 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.