Make the vegan mock duck: buy 1/2 pound of spelt wheat flour or grind 1 cup of wheatberries, make dough with vegetable broth, soy sauces, hoisin, celeriac flavoring, wine, vinegar, paprika powder. Rest dough overnight to develop gluten. Squeeze dough in 2 cups cold vegetable broth to remove the starch, save the broth. Work the liquid smoke through the dough.

Panfry the mock duck, the onion slices and the mushrooms, then the tofu croutons in olive oil. Shred the mock duck.

Simmer the soup. Prepare the wild rice soup: boil 1/2 cup well rinsed roasted Fall River wild rice in cup of vegetable broth till soft, about an hour. Add cooked rice to sauteed mushrooms and browned onions with 2 cups of water and 2 cups saved vegetable broth, add shredded mock duck, green onion, parsley, heat thoroughly without boiling, serve with sourdough bread and tofu croutons on the side. Enjoy.