Step 1

In small bowl, combine heavy cream and xanthium gum or cornstarch, stirring constantly with fork until mixture is smooth. Set aside. This is your roux. In Dutch oven, melt butter over medium heat. Add onions and garlic and sauté until onion is translucent.

Step 2

Add carrots, celery, cumin and sage.

Step 3

Stirring frequently, sauté for 5 minutes, or until veggies begin to soften.

Step 4

Add mushrooms and stir well. Sauté for 2-3 minutes until mushrooms begin to "sweat".

Step 5

Add white wine. Stir and simmer for 1 minute.

Step 6

Pour in vegetable broth. Season with sea salt and black pepper to taste. Bring to boil. Slowly stir roux into soup mix, stirring constantly. Cook until thickened, usually only about 1 minute.

Step 7

Add in cooked wild rice and thyme. Reduce heat and simmer for 5 minutes.

Step 8

Reduce heat and simmer for 5 minutes.

Step 9

Optional: if you desire a lighter colored, creamier soup and don't mind the extra calories and fat, at this point you should stir in the vegan heavy cream and simmer over low flame until thoroughly heated.

Step 10

Ladle into bowls. Garnish with your favorites, including fresh thyme and parsley. Serve immediately.