Ingredients:
- 1 cup wild rice, rinsed and drained
- 4 cups vegetable broth
- 1 cup water
- 2 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 8 oz cremini or button mushrooms, sliced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1 cup heavy cream (or coconut cream for a dairy-free version)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Directions:
- In a large pot, combine the wild rice, vegetable broth, and water. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer for about 45 minutes, or until the rice is tender and the grains begin to split.
- In a separate large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for an additional minute.
- Stir in the sliced mushrooms, carrots, and celery. Cook for about 5-7 minutes until the vegetables are tender.
- Add the sautéed vegetables to the pot with the wild rice. Stir in the dried thyme and rosemary, and season with salt and pepper to taste.
- Pour in the heavy cream and simmer for another 10 minutes, allowing the soup to thicken slightly.
- Serve hot, garnished with fresh parsley. Enjoy your comforting bowl of soup!
Prep Time: 15 minutes | Cooking Time: 55 minutes | Total Time: 1 hour 10 minutes
Kcal: 340 kcal per serving | Servings: 6 servings
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