Description
A comforting and creamy soup made with wild rice and mushrooms, perfect for chilly days.
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
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Rinse the wild rice under cold water and set aside.
- In a large pot, heat olive oil over medium heat.
- Add the chopped onion and garlic, sauté until translucent.
- Add the sliced mushrooms and cook until softened.
- Stir in the wild rice and vegetable broth, bring to a boil.
- Reduce heat, cover, and simmer for about 45 minutes or until the rice is tender.
- Stir in the heavy cream and season with salt and pepper.
- Serve hot, garnished with fresh parsley.
Notes
- For a vegan version, substitute heavy cream with coconut cream.
- 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: 1 hour
- 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: 35g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 40mg