Description
A warm and comforting bowl of Golden Mushroom Soup with Wild Rice, perfect for chilly evenings.
Ingredients
Scale
- 1 cup wild rice
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon thyme
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Rinse the wild rice under cold water to remove any debris. Cook the rice according to the package instructions, typically boiling it for 45–60 minutes until tender.
- Heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing for about 3-4 minutes until soft and translucent.
- Next, add the sliced mushrooms to the pot and cook for about 5 minutes, stirring frequently until tender.
- Pour in the vegetable broth and bring the mixture to a boil. Stir in the cooked wild rice and thyme, then reduce the heat to a simmer.
- Reduce the heat further and add the heavy cream, mixing well and warming through without boiling.
- Season the soup with salt and pepper. Let it simmer for another 10 minutes. Serve hot, garnished with chopped parsley.
Notes
This soup pairs well with crusty bread or a fresh salad.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 80mg
