Creamy Wild Rice and Mushroom Soup

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 8 ounces mushrooms, sliced
• 1 cup wild rice blend
• 4 cups vegetable broth
• 1 cup water
• 1/2 cup heavy cream
• 2 tablespoons all-purpose flour
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped

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 until fragrant.
3. 3 Add mushrooms and cook until they release their moisture and begin to brown.
4. 4 Stir in wild rice, vegetable broth, water, thyme, salt, and pepper. Bring to a boil, then reduce heat, cover, and simmer for 40 minutes.
5. 5 In a small bowl, whisk together heavy cream and flour until smooth. Stir this mixture into the soup.
6. 6 Simmer for an additional 5 minutes, stirring occasionally, until the soup thickens.
7. 7 Remove from heat and stir in fresh parsley.
8. 8 Serve hot and enjoy!

Nutrition

Tips

• For extra richness, sauté the mushrooms in butter before adding them to the pot.
• This soup tastes even better the next day as the flavors meld together.
• Toast the wild rice in the pot before adding liquids for added nuttiness.

Storage

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

Serving Suggestions

• Pair with a crusty baguette and a simple green salad.
• Sprinkle with grated Parmesan cheese for added depth.

FAQ