1. In a large, heavy-bottomed pot set over medium-high heat, combine butter and 2 tbsp of olive oil.
2. Working in batches if needed, place mushrooms in a single-layer on the bottom of the pot and sauté without stirring for 5-6 minutes, until they are golden brown. Season with a pinch of salt and remove from pot. Set aside. (If you are working in batches, you may need to add a tablespoon of olive oil to the pot before adding the second batch of mushrooms if the pan seems dry.)
3. When the mushrooms are done, add the remaining olive oil to the pot, followed by the carrot and onion. Sauté until carrots are beginning to soften and onion is translucent. Add the cauliflower and cook for another 5 minutes.
4. When the cauliflower has begun to soften, add the garlic, cumin seeds, and fennel seeds along with 1 tsp kosher salt. Cook for 1-2 minutes until fragrant.
5. Add the beans and wild rice to the pot, followed by the stock and bay leaf. Stir, add another 1/2 tsp salt and black pepper. Increase the heat until soup begins to bubble and then lower to a simmer.
6. Simmer for 45 minutes to an hour, or until the wild rice is soft.
7. Stir in heavy cream, spinach, and reserved mushrooms and simmer for another 5 minutes. Add parsley, taste and adjust seasonings if needed.
8. *to make this recipe vegan, substitute more olive oil or a vegan butter for the butter, use coconut milk in place of the heavy cream, and use vegetable stock.
By: Anna Ramiz @gatheredatmytable