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wild rice and mushroom soup

wild rice and mushroom soup
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A hearty and comforting wild rice and mushroom soup, perfect for warming up any day with rich earthy flavors and wholesome ingredients.

Ingredients

Scale
  • 1 cup wild rice
  • 8 cups vegetable broth
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 12 ounces mushrooms, sliced (such as cremini or button)
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and black pepper to taste
  • 1/2 cup heavy cream (optional)
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Rinse wild rice under cold water and drain.
  2. In a large pot, bring vegetable broth to a boil. Add wild rice, reduce heat to low, cover, and simmer for 45 minutes or until rice is tender.
  3. While the rice cooks, heat olive oil in a large skillet over medium heat. Add onion and garlic, sautéing until translucent.
  4. Add mushrooms, carrots, and celery to the skillet. Cook until vegetables are tender and mushrooms release their moisture, about 8–10 minutes.
  5. Stir in dried thyme and rosemary, cooking for another minute.
  6. Once the rice is cooked, add the sautéed vegetables and herbs to the pot with the rice and broth. Stir to combine.
  7. Simmer the soup together for 10 more minutes to blend the flavors.
  8. If desired, stir in heavy cream and heat through without boiling.
  9. Season with salt and black pepper to taste.
  10. Ladle soup into bowls, garnish with fresh parsley, and serve warm.

Notes

For a vegan version, omit the heavy cream or substitute with coconut cream for added richness.

Find it online: https://wayofmama.com/wild-rice-and-mushroom-soup/