This creamy soup is packed with lots of color, and hearty vegetables. Simmers with sprigs of thyme for warm undertones, then finished with half & half and Dijon mustard.
In a large dutch oven, heat olive oil over medium-high heat. Add onion and stir, cooking for two minutes. Then add celery, carrots, mushrooms, and salt. Stir to coat, and cook for 8 minutes to soften all the vegetables. Add oregano, black pepper, and wild rice, stirring to combine.
Then add vegetable broth and thyme. Bring to a boil, then reduce heat to a simmer and cover. Cook for 45-50 minutes, until wild rice is popped and tender to the bite.
In a small bowl, whisk together cornstarch and half and half, so there are no lumps. Then whisk in Dijon mustard. Turn heat down on soup so it is not simmering, and slowly add liquid mixture. Stir to combine, then add tofu and gently stir. Let cook for 5 minutes so it thickens. Stir in parsley and serve with crackers or bread.
This recipe was created for our “50 Plates of Tofu Campaign” for the state of Minnesota.