Heat your oil in a large pot. Saute the onion until soft. Add the garlic and cook one minute more.
Stir in the vegetable broth, mushrooms, wild rice, carrots, salt, pepper, parsley, garlic powder, onion powder, cumin, and ginger. Bring to a boil. Lower the heat and cook 40 minutes or until rice is soft. *
Stir together the corn starch and water. Mix into your soup and continue to cook until slightly thickened.
Enjoy!
Notes
* We used baby bella mushrooms in our recipe but have also made it with a mix of different types with great success. Don't be afraid to mix and match mushroom varieties.* For my vegan friends: I know some of you prefer not to use cornstarch. Arrowroot is a great substitute in this recipe.* Some wild rice has a lower cook time. Adjust according to the package.