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Mushroom Wild Rice Soup
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Large pot
  • Knife
  • Cutting board
  • Measuring cups

Ingredients
  

  • 1 cup uncooked wild rice
  • 8 ounces cremini mushrooms, sliced
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 4 cups low-sodium vegetable broth
  • 1 tablespoon olive oil
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1/2 teaspoon black pepper
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Rinse the wild rice under cold water and set it aside. Heat the olive oil in a large pot over medium heat.
  • Add the onion, carrots, and celery to the pot. Cook for 5 minutes, stirring often, until the vegetables soften.
  • Stir in the garlic, mushrooms, and thyme. Cook for another 4 minutes until the mushrooms release their liquid and begin to brown.
  • Add the wild rice, low-sodium vegetable broth, bay leaf, and black pepper. Bring the mixture to a boil.
  • Reduce the heat to low, cover the pot, and simmer for 45 minutes until the rice is tender. Remove the bay leaf.
  • Stir in the chopped parsley and serve the soup warm.

Notes

Rinse the wild rice well before cooking to remove excess starch and keep the broth clear. If the soup thickens too much after sitting, add a splash of extra broth when reheating. Store leftovers in an airtight container in the refrigerator for up to four days.
Course: Soup
Cuisine: American
Equipment: Large pot, Knife, Cutting board, Measuring cups