Wild Rice	g
Carrots
Shallots
Vegetable Broth	ml
Fresh Thyme
Fresh Sage
Fresh Parsley	tbsp
Coconut Milk	ml
Salt & Pepper to taste
Crispy Mushrooms
Mushrooms	g
Fresh Rosemary
Garlic Clove
Parmesan Cheese	g
Lemon Zest	tsp
Salt & Pepper to taste

1. Wash, dry and slice the carrots. Peel the shallots and cut into fine cubes. Clean the mushrooms and also cut them into slices. Wash the herbs, shake dry, pluck the leaves from the stalk and finely chop.
2. Heat up a pot over medium high heat with a drizzle olive oil and sauté the carrots and shallots for 3-4 minutes. Season with salt and pepper.
3. Deglaze with vegetable stock and add the wild rice, thyme, sage, salt and pepper. Decrease the heat and simmer everything for about 30 minutes until the rice is soft.
4. In the meantime, preheat the oven to 190 ºC and prepare a baking sheet with baking paper. Peel and chop the garlic. Wash the mushrooms and pat dry and slice them.
5. Mix the mushrooms with olive oil, garlic, rosemary, parmesan, lemon zest and a pinch of salt and pepper and spread on the baking sheet. Bake in the oven for about 20-25 minutes until crispy.
6. Add coconut milk and parmesan to the soup and let it simmer for another 10 minutes.
7. Serve the soup with crispy mushrooms on top.

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