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mushroom wild rice soup

Mushroom Wild Rice Soup

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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes
Course Main
Cuisine American
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 Cutting board
  • 1 Knife
  • 1 Wooden spoon
  • 1 measuring cup
  • 1 Ladle

Ingredients
  

  • 1 cup wild rice rinsed
  • 2 tablespoon olive oil
  • 1 cup onion diced
  • 2 clove garlic minced
  • 2 cup mushrooms sliced
  • 1 cup carrots diced
  • 1 cup celery diced
  • 6 cup vegetable broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon thyme dried
  • 1/2 cup heavy cream
  • 2 tablespoon parsley chopped

Instructions
 

  • Heat olive oil in a large pot over medium heat.
  • Add diced onion and sauté for 3 minutes until translucent.
  • Stir in minced garlic and cook for another minute.
  • Add sliced mushrooms, carrots, and celery, cooking for 5 minutes until tender.
  • Pour in the vegetable broth and bring to a boil.
  • Stir in the wild rice, salt, black pepper, and thyme.
  • Reduce heat to low, cover, and simmer for 45 minutes until rice is tender.
  • Stir in heavy cream and let the soup simmer for an additional 5 minutes.
  • Remove from heat and let rest for 5 minutes.
  • Serve hot, garnished with chopped parsley.

Notes

For best results, ensure the wild rice is thoroughly rinsed to remove excess starch, which helps in achieving the perfect texture. Adjust the seasoning to your taste preference and remember that the flavors intensify as the soup sits, so it's even better the next day. Consider adding a splash of lemon juice for a bright touch just before serving.
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