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Wild Rice Mushroom Soup
Wild Rice Mushroom Soup

Wild Rice Mushroom Soup
Wild Rice Mushroom Soup
Source
Ingredients:
1
Servings
  • 240
    ml
     (180g) wild rice, rinsed
  • 1
    lb
     (450g) mixed mushrooms, sliced
  • 1
    item
     onion, diced
  • 3
    clove
     garlic, minced
  • 2
    item
     carrots, diced
  • 2
    item
     celery stalks, diced
  • 1440
    ml
     (1.4 liters) vegetable or chicken broth
  • 240
    ml
     (240ml) heavy cream
  • 2
    tbsp
     olive oil
  • 1
    tsp
     dried thyme
  • 1
    tsp
     dried rosemary
  • 1
    item
     salt and pepper, to taste
  • 1
    item
     fresh parsley, chopped, for garnish
Wild Rice Mushroom Soup
Instructions:
  1. Cook the Wild Rice: In a medium pot, cook the wild rice according to the package instructions. Drain and set aside.
  2. Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery, and sauté until softened, about 5-7 minutes.
  3. Cook Mushrooms and Garlic: Add the mushrooms and garlic to the pot. Cook until the mushrooms release their juices and start to brown, about 8-10 minutes.
  4. Add Broth and Herbs: Pour in the broth and add the thyme and rosemary. Bring to a boil, then reduce the heat and let it simmer for 20 minutes.
  5. Combine Ingredients: Stir in the cooked wild rice and heavy cream. Simmer for an additional 10 minutes, stirring occasionally.
  6. Season and Serve: Season with salt and pepper to taste. Ladle the soup into bowls and garnish with fresh parsley. Serve hot.
  • 240
    ml
     (180g) wild rice, rinsed
  • 1
    lb
     (450g) mixed mushrooms, sliced
  • 1
    item
     onion, diced
  • 3
    clove
     garlic, minced
  • 2
    item
     carrots, diced
  • 2
    item
     celery stalks, diced
  • 1440
    ml
     (1.4 liters) vegetable or chicken broth
  • 240
    ml
     (240ml) heavy cream
  • 2
    tbsp
     olive oil
  • 1
    tsp
     dried thyme
  • 1
    tsp
     dried rosemary
  • 1
    item
     salt and pepper, to taste
  • 1
    item
     fresh parsley, chopped, for garnish
1
Servings
0

Cook the Wild Rice: In a medium pot, cook the wild rice according to the package instructions. Drain and set aside.

Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery, and sauté until softened, about 5-7 minutes.

Cook Mushrooms and Garlic: Add the mushrooms and garlic to the pot. Cook until the mushrooms release their juices and start to brown, about 8-10 minutes.

Add Broth and Herbs: Pour in the broth and add the thyme and rosemary. Bring to a boil, then reduce the heat and let it simmer for 20 minutes.

Combine Ingredients: Stir in the cooked wild rice and heavy cream. Simmer for an additional 10 minutes, stirring occasionally.

Season and Serve: Season with salt and pepper to taste. Ladle the soup into bowls and garnish with fresh parsley. Serve hot.

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