Description
A hearty and flavorful Wild Rice and Mushroom Soup, perfect for a comforting meal.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced (such as cremini or button)
- 1 cup wild rice, rinsed
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup heavy cream (optional for creaminess)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and sliced mushrooms, cooking until the mushrooms are tender, about 5-7 minutes.
- Add the rinsed wild rice, vegetable broth, thyme, rosemary, and bay leaf. Bring to a boil, then reduce heat to low and simmer, covered, for about 45 minutes or until the rice is tender.
- Add the diced carrots and celery to the pot and continue to simmer for an additional 15 minutes.
- If using, stir in the heavy cream and heat through. Season with salt and pepper to taste.
- Remove the bay leaf before serving. Ladle the soup into bowls and garnish with fresh parsley.
Notes
- For a vegetarian version, ensure the vegetable broth is labeled as vegetarian or use homemade broth.
- Add a splash of lemon juice or a sprinkle of lemon zest before serving for a bright flavor boost.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg