Rich, creamy soup with nutty wild rice and earthy mushrooms, flavored with aromatic herbs for a comforting vegetarian meal.
# What You’ll Need:
→ Vegetables & Herbs
01 - 2 tbsp olive oil
02 - 1 medium yellow onion, finely chopped
03 - 2 celery stalks, diced
04 - 2 medium carrots, diced
05 - 3 garlic cloves, minced
06 - 2 tsp fresh thyme leaves (or 1 tsp dried)
07 - 1 tsp fresh rosemary, finely chopped (or ½ tsp dried)
08 - 1 bay leaf
09 - 2 tbsp fresh parsley, chopped (plus extra for garnish)
→ Mushrooms
10 - 14 oz mixed wild mushrooms (such as cremini, shiitake, oyster), cleaned and sliced
→ Rice
11 - 1 cup uncooked wild rice, rinsed
→ Liquids
12 - 6 cups vegetable broth
13 - ¾ cup plus 2 tbsp heavy cream (or plant-based cream for vegan option)
→ Thickeners & Seasoning
14 - 3 tbsp all-purpose flour (or gluten-free flour blend)
15 - 1 tbsp soy sauce (gluten-free if needed)
16 - Salt and freshly ground black pepper, to taste
# How to Make It:
01 - Heat olive oil in a large soup pot over medium heat. Add onion, celery, and carrots. Sauté for 6–8 minutes until softened.
02 - Stir in garlic, thyme, rosemary, and bay leaf. Cook for 1 minute until fragrant.
03 - Add mushrooms and cook for 6–8 minutes until softened and their liquid is mostly evaporated.
04 - Sprinkle flour over the vegetables and stir well to coat. Cook for 1–2 minutes.
05 - Gradually add the vegetable broth, stirring constantly to prevent lumps.
06 - Add wild rice and soy sauce. Bring to a boil, then reduce heat. Cover and simmer for 40–45 minutes, stirring occasionally, until the rice is tender.
07 - Remove the bay leaf. Stir in the cream and parsley. Simmer uncovered for 2–3 minutes until heated through.
08 - Season with salt and black pepper to taste. Adjust thickness with extra broth or cream if desired. Ladle into bowls, garnish with extra parsley, and serve hot.
