Description
A hearty and homestyle creamy wild rice and mushroom soup that offers comfort in every bowl.
Ingredients
Scale
- 1 cup wild rice
- 4 cups vegetable broth
- 1 cup mushrooms, sliced
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup heavy cream
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Rinse the wild rice under cold water and drain.
- In a large pot, heat olive oil over medium heat. Add onions and garlic, sauté until translucent.
- Add sliced mushrooms and cook until softened.
- Stir in the wild rice and vegetable broth. Bring to a boil, then reduce heat and simmer for about 45 minutes, or until the rice is tender.
- Stir in the heavy cream and season with salt and pepper. Cook for an additional 5 minutes.
- Serve hot, garnished with fresh parsley.
Notes
- For a vegan version, substitute heavy cream with coconut cream or a plant-based cream alternative.
- Feel free to add other vegetables like carrots or celery for extra flavor.
- This soup can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 40mg