Description
A hearty and creamy wild rice soup with mushrooms, perfect for a cozy meal.
Ingredients
Scale
- 1 cup wild rice
- 2 cups cremini mushrooms, sliced
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream
- 1 tsp dried thyme (or 2 tsp fresh thyme)
- Salt and pepper, to taste
- 2 tbsp olive oil or butter
Instructions
- In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic; sauté until soft and fragrant (about 5 minutes).
- Stir in sliced cremini mushrooms and dried thyme; cook until mushrooms are tender and golden (about 7 minutes).
- Add rinsed wild rice and vegetable broth; bring to a boil. Reduce heat to low, cover, and simmer until rice is tender (about 45 minutes).
- Stir in heavy cream; season with salt and pepper to taste. Simmer for an additional 5 minutes.
- Serve warm in bowls, garnished with fresh herbs if desired.
Notes
- For a vegetarian option, ensure the vegetable broth is gluten-free.
- This soup can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 500mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 80mg