Description
Cozy up with creamy wild rice and mushroom soup—rich, hearty, and full of earthy flavors. Perfect comfort in a bowl…Read more.
Ingredients
Scale
- 1 cup wild rice, rinsed
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups sliced mushrooms (preferably cremini or shiitake)
- 1 medium carrot, diced
- 2 ribs celery, diced
- 4 cups vegetable broth (low-sodium recommended)
- 1 cup heavy cream
- 2 tablespoons olive oil
- 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
- Salt and pepper, to taste
Instructions
- Sauté the Vegetables: In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 medium chopped onion, 2 minced garlic cloves, 1 diced medium carrot, and 2 ribs diced celery. Sauté for about 5 minutes, or until the vegetables are softened and fragrant.
- Add the Mushrooms: Incorporate 2 cups of sliced mushrooms (cremini or shiitake) into the pot. Cook for an additional 5 minutes, stirring occasionally until the mushrooms have softened and released their moisture.
- Combine Rice and Broth: Add 1 cup of rinsed wild rice to the pot, followed by 4 cups of vegetable broth, 1 tablespoon of fresh thyme (or 1 teaspoon dried thyme), and season with salt and pepper to taste. Stir everything together.
- Bring to a Boil: Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low and cover the pot. Simmer for 40-45 minutes, or until the wild rice is tender and has split open.
- Stir in Cream: After the rice is cooked, add 1 cup of heavy cream to the pot. Stir well and heat through for another 5 minutes, allowing the flavors to meld. Adjust seasoning with additional salt and pepper if needed.
- Serve Warm: Ladle the soup into bowls and serve warm, preferably with crusty bread on the side for a complete meal.