Creamy Mushroom & Wild Rice Soup

Prep Time: 15 minutes | Cook Time: 45 minutes | Serves: 6-8

Ingredients

• 2 Tbsp olive oil (or butter)
• 1 large onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 8 oz cremini mushrooms, sliced (or a mix of wild mushrooms)
• 2 cloves garlic, minced
• 1/2 cup uncooked wild rice blend, rinsed
• 6 cups vegetable broth (or chicken broth)
• 1 tsp fresh thyme leaves (or 1/2 tsp dried)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup heavy cream (or half-and-half)
• 2 Tbsp fresh parsley, chopped (for garnish)

Instructions

1. Sauté Vegetables: In a large pot or Dutch oven, heat the olive oil (or butter) over medium heat. Add the onion, carrots, and celery. Cook for 5-7 minutes until softened.
2. Add Mushrooms & Garlic: Add the sliced mushrooms and cook for another 5-7 minutes, stirring occasionally, until they have released their liquid and browned slightly. Stir in the minced garlic and cook for 1 minute until fragrant.
3. Add Rice & Broth: Stir in the rinsed wild rice blend, vegetable broth, fresh thyme, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes, or until the wild rice is tender (cooking time may vary by rice blend).
4. Finish: Stir in the heavy cream and heat through gently (do not boil).

Serve: Taste and adjust seasonings if needed. Ladle into bowls and garnish with fresh chopped parsley. Serve hot.