Time: 100 minutes
INGREDIENTS:
1 cup wild rice
2 tablespoons olive oil or butter
1 medium onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
1 pound mushrooms (such as cremini or wild mushrooms), sliced
6 cups vegetable broth
1 teaspoon dried thyme
1 bay leaf
Salt and pepper, to taste
1 cup heavy cream or coconut milk (optional, for creaminess)
Fresh parsley, chopped (for garnish)
Serves: 6 People
INSTRUCTIONS:
1. Cook Wild Rice:
In a medium saucepan, bring 4 cups of water to a boil. Add the wild rice, reduce heat to low, cover, and simmer for 45-55 minutes, or until the rice is tender and the kernels have popped open. Drain any excess liquid and set aside.
2. Sauté Vegetables:
While the rice is cooking, heat the olive oil or butter in a large pot over medium heat. Add the onion, carrots, celery, and garlic. Sauté for about 5 minutes until the vegetables are softened.
3. Add Mushrooms:
Add the sliced mushrooms to the pot and continue to cook, stirring occasionally, until the mushrooms have released their liquid and started to brown, about 8-10 minutes.
4. Combine with Broth and Season:
Pour in the vegetable broth, then add the cooked wild rice, thyme, and bay leaf to the pot. Season with salt and pepper to taste. Bring to a simmer.
5. Simmer:
Let the soup simmer for 20-25 minutes so the flavors meld together. Stir occasionally.
6. Add Creaminess (Optional):
If you’re using heavy cream or coconut milk for a creamier texture, stir it in now and heat through for another 5 minutes, making sure not to bring it to a boil.
7. Final Adjustments:
Remove the bay leaf and adjust seasoning if necessary.
8. Serve:
Ladle the soup into bowls and garnish with fresh chopped parsley.
