Description
A heartwarming bowl of comfort, featuring wild rice and a medley of mixed mushrooms in a savory broth.
Ingredients
Scale
- 1 cup wild rice
- 4 cups vegetable broth
- 1 cup cremini mushrooms, sliced
- 1 cup shiitake mushrooms, sliced
- 1 cup portobello mushrooms, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 teaspoon thyme
- Salt and pepper to taste
- Olive oil for sautéing
- Optional: dairy (like cream) or non-dairy alternatives
Instructions
- In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion, minced garlic, diced carrots, and diced celery. Sauté for about 5-7 minutes until softened.
- Toss in the sliced cremini, shiitake, and diced portobello mushrooms. Cook for about 5 minutes, or until they begin to brown.
- Add the wild rice and 1 teaspoon of thyme. Stir until the rice is coated. Pour in the vegetable broth and bring to a boil.
- Once boiling, reduce heat to low, cover, and let it simmer for approximately 45 minutes to 1 hour until the rice is tender.
- Season with salt and pepper to taste, and if desired, stir in cream or a non-dairy alternative before serving.
- Ladle the soup into bowls and serve with crusty bread or a side salad.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 3g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 5mg