INGREDIENTS
21 oz
vegetable broth
12 oz
wild rice blend
8 oz
button mushrooms, sliced
1/2 cup
carrot (- coarsely chopped carrot, I pulsed 4 times)
1 tbsp
dairy free butter
3 tbsp
tamari or soy sauce
1/3 cup
diced white onion
1/2 tsp
dried marjoram
1/2 tsp
dried tarragon
1 tsp
sea salt
1/8 tsp
ground black pepper
1/4 cup
chopped pecans
scallion, sliced for garnish (optional)