CURRIED WILD RICE, CAULIFLOWER, AND MUSHROOM CHOWDER

3 tablespoons canola oil

1 medium onion, chopped

1 large leek, white and light green parts chopped (about 2 cups)

6 garlic cloves, chopped

1-pound cremini mushrooms, sliced

1 head cauliflower, core removed and broken into bite size florets

1 teaspoon salt

1 teaspoon black pepper

¼ teaspoon red pepper flakes

2 tablespoons curry powder

1 tablespoon Dish off the Block Ciao Bella Italian Seasoning

4 ½ cups chicken or vegetable stock

2, 13.5-ounce cans coconut milk

3 cups cooked Minnesota wild rice, cooked to package directions

½ cup fresh basil leaves, chiffonade

Heat the oil in a 6-7-quart Dutch oven or soup pot over medium high heat.  Cook the onions, leeks, and garlic for 2 minutes until soft and fragrant.  Add the mushrooms to the pan and continue to cook stirring frequently.  Break up the cauliflower and add that as well.  Cook for 3-4 minutes, stirring occasionally until mushrooms begin to lightly brown.

Add the salt, black pepper, red pepper flakes, curry powder, and Italian seasoning to the pot and cook for 2 more minutes to let the spices coat the veggies.

Add the stock and coconut milk to the pot.  Bring to a boil and add the rice.  Reduce the heat to a low boil and cook for 30 minutes, stirring occasionally, until the cauliflower is tender, and a beautiful creamy soup has emerged.  Add the basil and cook for 2-3 more minutes.  DEVOUR!

Serve hot in bowls.

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