Warm up with a hearty and flavorful soup that combines earthy mushrooms with nutty wild rice in every spoonful!
Ingredients:
– 1 cup wild rice
– 1 onion, diced
– 3 cloves garlic, minced
– 2 carrots, sliced
– 2 celery stalks, chopped
– 16 oz mushrooms, sliced
– 2 tbsp olive oil
– 1 tsp dried thyme
– Salt and pepper to taste
– Fresh parsley for garnish
Directions:
1. In a large pot, heat olive oil over medium heat. Add onion and garlic, sauté until fragrant.
2. Add carrots and celery, cook for 5 minutes until slightly softened.
3. Stir in mushrooms and cook until they release their juices.
4. Pour in vegetable broth and bring to a boil. Add wild rice and dried thyme.
5. Reduce heat, cover, and simmer for 45-50 minutes until rice is tender.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley.
Prep Time: 10 minutes | Cooking Time: 1 hour | Total Time: 1 hour 10 minutes | Calories: ~220 per serving | Servings: 6 | Storage Tips: Store in airtight container in the refrigerator for up to 4 days.
