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Creamy Mushroom Wild Rice Soup is not just a dish; it's a warm embrace on a chilly day, an antidote to the hustle and bustle of life, and a nourishing option that fits seamlessly into any season. This delightful soup is packed with rich flavors and wholesome ingredients, making it a perfect choice for anyone seeking comfort without sacrificing nutrition. The combination of wild rice and mushrooms creates a texture that is both satisfying and hearty, while the creamy base elevates the dish, making it a favorite among those who enjoy the finer things in culinary life.

Creamy Mushroom Wild Rice Soup

Indulge in the cozy warmth of Creamy Mushroom Wild Rice Soup, the perfect dish for any season. This comforting soup combines nutrient-rich wild rice and earthy mushrooms in a creamy base, creating a hearty and satisfying meal. Suitable for vegetarians and those seeking dairy-free options, this versatile recipe is packed with flavor and health benefits. Prepare it for a nourishing lunch, a cozy dinner, or to impress guests. Explore different variations and enjoy the delightful experience of this wholesome soup!
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Ingredients
  

1 cup wild rice, rinsed

1 tablespoon olive oil

1 medium onion, diced

2 cloves garlic, minced

2 cups mushrooms (cremini or button), sliced

2 medium carrots, diced

2 celery stalks, diced

6 cups vegetable broth

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 bay leaf

1 cup heavy cream (or coconut milk for a dairy-free option)

Salt and black pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the Wild Rice: In a medium saucepan, add the rinsed wild rice and 3 cups of water. Bring to a boil, then reduce the heat to low and cover. Simmer for about 45 minutes or until the rice is tender and the grains have split. Drain any excess water and set aside.

    Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, until translucent. Add the garlic and continue to sauté for another minute until fragrant.

      Add Mushrooms and Veggies: Stir in the sliced mushrooms, diced carrots, and diced celery. Cook for about 7-10 minutes, stirring occasionally, until the mushrooms have released their moisture and softened.

        Add Broth and Seasonings: Pour in the vegetable broth, followed by the cooked wild rice, thyme, rosemary, and bay leaf. Bring the mixture to a low simmer and let it cook for about 20 minutes to allow the flavors to meld. Remove the bay leaf before serving.

          Create Creaminess: Lower the heat and stir in the heavy cream (or coconut milk). Allow the soup to warm through for another 5 minutes, adjusting the consistency with additional broth if necessary. Season with salt and black pepper to taste.

            Serve: Ladle the soup into bowls and garnish with freshly chopped parsley for a vibrant touch. Enjoy your warm and comforting Creamy Mushroom Wild Rice Soup!

              Prep Time, Total Time, Servings: 15 min | 1 hour | 6 servings