Healthy "Cream" of Mushroom Soup

I love cream of mushroom soup.  Have loved it since I was a kid, even those ones where it's super concentrated in a can and you have to add water to it.  But I know whats in those cans can't be healthy, must be full of preservatives (it comes from a can after all), full of sodium and probably not much actual mushroom in it.

Last night I was partly craving some cream of mushroom soup, and didn't really want the unhealthiness that comes along with it, and I also had a bunch of mushrooms in the fridge that needed to be used up.  Luckily I found a healthy version online!  And even more lucky, I have most of the stuff thats needed for the recipe from the Healthy Foodie.  A great fridge clearing recipe!!!  Just a few notes before I post the actual recipe, I made a few substitutions (since I wanted to clear the fridge).

Substitutions made:
1. Used home made chicken broth (I had some in the freezer from steaming a chicken before)
2. Used milk to total the needed amount of liquid since my milk was nearing expiry date
3. Left out wild rice because I didn't have any
4. Left out onions because I didn't have any
5. Subbed yogurt with whatever sour cream I had left in the fridge
6. Subbed dijon mustard with chanterelle dijon mustard I bought from Paris since, well it's a mushroom soup anyways.

Here's the recipe:

• 1/3 cup uncooked wild rice
• 7 cups water, divided
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 celery ribs, chopped
• 1 large head cauliflower, outer leaves removed, coarsely chopped
• 1½ tsp Himalayan salt, divided
• ½ tsp black pepper
• ½ tsp onion powder
• 1 tsp Dijon mustard
• 500g (1.1lb) mushrooms, chopped rather finely
• 1 cup plain Greek Yogurt 
• 2 tbsp arrowroot flour

1. Start by cooking the wild rice: add 1/3 cup wild rice, 2 cups of water and ½ tsp salt to a small saucepan. Bring to a boil then reduce heat, cover and simmer until water is almost completely absorbed and rice is tender, about 20-25 minutes. 
2. Add onions, garlic, celery, 1 tsp salt and black pepper to a medium saucepan. Cook over medium heat for one or two minutes, just to soften up the veggies a little bit.
3. Throw the cauliflower in and continue cooking for a minute or two. 
4. Add 4 cups of water, Dijon mustard, onion powder and half the chopped mushrooms. Bring to the boil then reduce heat, cover loosely and simmer until the cauliflower is fork tender, about 5-7 minutes.
5. Ladle the mixture into your blender and process on high speed until super smooth and silky in consistency. You might have to work in several batches
6. Return the soup to the saucepan and add the cooked wild rice and the rest of the mushrooms. Bring back to a boil, reduce heat and simmer until the mushrooms are cooked, about 3-4 minutes. 
7. Meanwhile, mix the remaining cup of water, yogurt and arrowroot flour together in a small mixing bowl. Add that to the soup and stir until well incorporated; bring back to a simmer once more then turn off the heat and serve.