Creamy Mushroom Wild Rice Soup

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 8 cups vegetable broth
• 1 cup wild rice blend
• 1 pound mushrooms, sliced
• 2 tablespoons all-purpose flour
• 2 cups unsweetened almond milk
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped
• 1/2 cup grated Parmesan cheese (optional)

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. 2 Stir in garlic and cook for another minute.
3. 3 Add vegetable broth and wild rice. Bring to a boil, then reduce heat, cover, and simmer for 30 minutes.
4. 4 While rice is cooking, in a separate pan, sauté mushrooms until golden brown.
5. 5 In a small bowl, whisk flour with a splash of broth to make a slurry. Stir into the soup.
6. 6 Add almond milk, thyme, salt, and pepper to the soup. Stir well and simmer until thickened, about 5 minutes.
7. 7 Stir in sautéed mushrooms and cook for another 5 minutes.
8. 8 Taste and adjust seasoning if necessary. Stir in parsley.
9. 9 Serve hot, garnished with Parmesan cheese if desired.

Equipment

• Large pot
• Cutting board
• Chef’s knife
• Measuring cups and spoons

Variations

• Add cooked chicken or shrimp for a heartier meal.
• Incorporate diced celery and carrots for extra veggies.

Substitutions

• Use brown rice if wild rice is unavailable.
• Substitute almond milk with coconut milk for a nuttier flavor.

Pairings

• Serve with a crisp green salad.
• A side of warm cornbread complements the soup beautifully.

Nutrition

Tips

• For a richer flavor, toast the wild rice in a dry pan for a few minutes before cooking.
• If you prefer a dairy option, substitute almond milk with heavy cream.

Storage

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

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently.

Serving Suggestions

• Pair with a crusty baguette or grilled cheese sandwiches.
• Garnish with a sprinkle of chives or a drizzle of truffle oil.

FAQ