Hearty Wild Rice and Mushroom Soup

Wild rice, with its nutty flavor and chewy texture, serves as the backbone of this dish, while a medley of mushrooms elevates it to new heights of umami satisfaction. Together, they create a symphony of flavors that is both hearty and wholesome. Homemade soups like this one are especially treasured during colder months, as they provide warmth and comfort, turning simple ingredients into a nourishing meal.

Cozy up this winter with Hearty Wild Rice and Mushroom Soup, a delicious blend of flavors that warms both body and soul. Packed with nutritious ingredients like protein-rich wild rice and flavorful mushrooms, this soup is perfect for chilly nights. It's simple to make and a healthy choice for everyone, including vegans and gluten-free eaters. Dive into this comforting delight and elevate your winter meal rotation! #WildRiceSoup #MushroomSoup #WinterRecipes #HealthyEating #ComfortFood

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Ingredients

1 cup wild rice, rinsed

2 tablespoons olive oil

1 large onion, diced

2 cloves garlic, minced

3 cups assorted mushrooms (cremini, shiitake, button), sliced

2 carrots, diced

2 celery stalks, diced

6 cups vegetable broth

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 bay leaf

1 cup coconut milk (or heavy cream for a richer flavor)

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions

Prepare the Wild Rice: Start by rinsing the wild rice thoroughly under cold water. In a medium saucepan, add the rinsed rice and 2 cups of water. Bring to a boil, then reduce heat, cover, and simmer for 45-50 minutes, or until the rice is tender. Once done, set aside.

Sauté the Aromatics: In a large stockpot, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.

Cook the Vegetables: Add the sliced mushrooms, carrots, and celery to the pot. Sauté until the mushrooms are tender and have released their juices, about 8-10 minutes.

Add the Broth: Pour in the vegetable broth, and stir in the cooked wild rice, dried thyme, dried rosemary, and bay leaf. Bring the mixture to a gentle simmer, covering the pot and allowing the flavors to meld for about 15-20 minutes.

Finish with Coconut Milk: Stir in the coconut milk (or heavy cream) and season the soup with salt and pepper to taste. Allow the soup to simmer for another 5 minutes. Remove the bay leaf before serving.

Serve: Ladle the soup into bowls and garnish with fresh parsley. Enjoy the hearty flavors of this warm and comforting dish!

Prep Time: 15 minutes | Total Time: 1 hour 15 minutes | Servings: 6