Creamy Mushroom and Wild Rice Winter Soup

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 8 cups vegetable broth
• 1 cup wild rice blend
• 12 ounces mushrooms, sliced
• 2 tablespoons all-purpose flour
• 1 cup heavy cream
• 1 teaspoon thyme
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until softened.
2. 2 Stir in wild rice and broth, bring to a boil, then reduce heat and simmer covered for 30 minutes.
3. 3 Add mushrooms and cook for an additional 10 minutes.
4. 4 Sprinkle flour over the soup, stirring constantly for 2 minutes to thicken.
5. 5 Stir in heavy cream and thyme, season with salt and pepper.
6. 6 Simmer for 5 more minutes, then garnish with parsley before serving.

Equipment

• Large pot
• Wooden spoon
• Cutting board
• Knife

Variations

• Add cooked chicken or shrimp for a heartier version.
• Substitute wild rice with brown rice for a different texture.

Substitutions

• Use almond milk instead of heavy cream for a lighter option.
• Substitute vegetable broth with chicken broth for added depth.

Pairings

• Pairs well with a glass of Chardonnay or a crisp lager.

Nutrition

Tips

• For extra richness, toast the wild rice in the olive oil before adding the onions.
• If you prefer a gluten-free option, substitute flour with cornstarch.

Storage

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator overnight before reheating.

Serving Suggestions

• Serve with a slice of crusty bread or a side salad for a complete meal.

FAQ