Prepare your veggies and mushrooms first. Rinse and brush if there is mud on them. Peel if necessary and discard wilted parts.
Slice onion, chop garlic, grate or chop ginger, cut other veggies and mushrooms small. Collect in a bowl.
To cook the Soup:
Heat up a pot with the olive oil over the stovetop and stir cook onion soft.
Stir in garlic and ginger and stir cook for a minute over a medium heat setting.
Continue to stir in chopped vegetables over a medium to high flame.
Add the wild rice and stir cook for a minute over high heat.
Reduce the flame a bit and pour in broth and water.
Season with thyme, rosemary, turmeric, bay leaf, and nutmeg. Mix it all well in and cover your pot.
Bring the soup to a boil and keep partially covered. Uncover halfway through. Cook over a medium heat setting until wild rice and other ingredients are cooked through.
Season with black pepper and salt.
Pour in the cream and throw in the lemon zest (optional). Combine well and simmer your soup.
Pick out the bay leaf and discard it.
Serve soup hot with bread and a salad. *see serving ideas in post.
Video
Notes
Choose your veggies and mushrooms. I used carrots, leek, turnip, kale, and regular mushrooms. You can also use broccoli, spinach, potatoes, celery to just name a few.
Use table or heavy cream. You can turn this dish vegan/plant-based too by switching it with coconut milk.