Description
A warm and comforting soup featuring wild rice and a variety of mushrooms, blended with creamy goodness.
Ingredients
Scale
- 1 cup wild rice
- 2 cups mixed mushrooms (cremini and shiitake), sliced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream
- 2 tsp fresh thyme leaves (or 1 tsp dried thyme)
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- In a large pot over medium heat, heat olive oil.
- Add chopped onions and minced garlic; sauté until translucent (about 5 minutes).
- Stir in sliced mushrooms; cook until tender and golden brown (approximately 8 minutes).
- Add rinsed wild rice and vegetable broth; bring to a boil.
- Reduce heat, cover, and let simmer for about 45 minutes or until the rice is tender.
- Pour in heavy cream and stir well; let simmer for an additional 10 minutes.
- Season with thyme, salt, and pepper to taste.
- Serve hot, garnished with extra thyme if desired.
Notes
- For a vegan version, substitute heavy cream with coconut cream or a plant-based cream alternative.
- Adjust the seasoning according to your taste preference.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 50mg