Creamy Wild Rice and Mushroom Soup

Ingredients

• ½ cup wild rice(paid link)
• 2 tbsp olive oil(paid link)
• 1 medium yellow onion(paid link)
• 2 medium carrots(paid link)
• 2 stalk celery stalks(paid link)
• 8 oz cremini mushrooms(paid link)
• 3 clove garlic(paid link)
• 1 tsp fresh thyme leaves(paid link)
• 6 cup vegetable broth(paid link)
• ½ cup heavy cream(paid link)
• 1 tbsp lemon juice(paid link)
• 1 tsp salt(paid link)
• ½ tsp black pepper(paid link)
• 2 tbsp parsley(paid link)

Instructions

1. 1

   Rinse the wild rice under cold water. In a medium saucepan, combine wild rice with 3 cups of water. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until tender. Drain and set aside.

   30 min

2. 2

   While the rice is cooking, heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook until softened, about 5-7 minutes.

   5 min

3. 3

   Add the sliced mushrooms, minced garlic, and fresh thyme to the pot. Cook until mushrooms are browned and tender, about 5-7 minutes.

   5 min

4. 4

   Pour in the vegetable broth and bring to a simmer. Stir in the cooked wild rice. Season with salt and black pepper.

5. 5

   Reduce heat to low and stir in the heavy cream and lemon juice. Heat through but do not boil. Stir in fresh parsley before serving.

Perfect With