Description
A hearty and flavorful soup featuring wild rice and earthy mushrooms.
Ingredients
- 1 cup wild rice, rinsed
- 8 cups vegetable broth
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 pound mushrooms (cremini, shiitake, or a mix), sliced
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and black pepper to taste
- 1/4 cup fresh parsley, chopped
Instructions
- Cook the wild rice according to package directions. Drain and set aside.
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrots, and celery. Cook until softened, about 8-10 minutes.
- Add the sliced mushrooms to the pot and cook until they release their liquid and start to brown, about 5-7 minutes.
- Stir in the minced garlic, dried thyme, and dried rosemary. Cook for 1 minute until fragrant.
- Pour in the vegetable broth and bring to a simmer.
- Add the cooked wild rice to the pot.
- Season with salt and black pepper to taste.
- Simmer for at least 15-20 minutes to allow the flavors to meld.
- Stir in the fresh parsley before serving.
Notes
- For a creamier soup, you can add a splash of heavy cream or coconut milk in the last few minutes of simmering.
- Feel free to add other vegetables like leeks or parsnips.
- This soup freezes well.
- Prep Time: 20 min
- Cook Time: 45 min
- Category: Soup
- Method: Stovetop
- Cuisine: American