Ingredients:
1 cup wild rice, rinsed
8 oz mushrooms, sliced (cremini, white button, or a mix)
1 medium onion, diced
3 garlic cloves, minced
2 medium carrots, diced
2 celery stalks, diced
6 cups vegetable broth (or chicken broth for a non-vegetarian version)
1 bay leaf
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 tablespoons olive oil (or butter)
Salt and black pepper to taste
1 cup heavy cream (optional, for a creamy version)
2 tablespoons fresh parsley, chopped (for garnish)
Sourdough or crusty bread, for serving
Instructions:
Cook the Wild Rice:
In a pot, bring 3 cups of water to a boil. Add the rinsed wild rice, cover, and reduce heat to a simmer. Cook for about 40-45 minutes until the rice is tender but still slightly chewy. Drain any excess water and set aside.
Sauté the Vegetables:
In a large pot, heat olive oil over medium heat. Add the diced onions, carrots, and celery. Sauté for about 5-7 minutes until the onions are translucent.
Add Mushrooms and Garlic:
Stir in the sliced mushrooms and minced garlic. Cook for another 5 minutes until the mushrooms are tender and have released their moisture.
Season and Simmer:
Add the dried thyme, rosemary, bay leaf, salt, and black pepper. Pour in the vegetable broth and bring the mixture to a boil.
Cook the Soup:
Lower the heat to a simmer and cook for about 20 minutes, allowing the flavors to meld together.
Combine with Wild Rice:
Stir in the cooked wild rice. For a creamy version, add the heavy cream at this point. Let it simmer for another 5-10 minutes.
Finish and Serve:
Remove the bay leaf. Taste and adjust seasoning as needed. Garnish with fresh parsley and serve hot with crusty bread.
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