A hearty and flavorful soup combining wild rice and mushrooms, perfect for cozy dinners.

Scale

2 tbsp olive oil

1 medium onion, diced

2 medium carrots, diced

2 celery stalks, diced

3 cloves garlic, minced

8 oz cremini mushrooms, sliced

1 cup uncooked wild rice, rinsed

6 cups vegetable broth

1 tsp dried thyme

1 tsp dried rosemary

1 bay leaf

Salt and pepper, to taste

Optional: ¼ cup coconut milk or heavy cream

1. Rinse wild rice thoroughly under cold water

2. Dice onions, carrots, and celery; slice mushrooms

3. Heat olive oil in a large pot over medium heat, sauté onion, carrots, and celery for 5 minutes

4. Add mushrooms and garlic, cooking until mushrooms release moisture, about 4–5 minutes

5. Stir in wild rice, thyme, rosemary, and bay leaf

6. Pour in vegetable broth, bring to a boil, reduce heat, cover, and simmer 45–50 minutes until rice is tender

7. Optional: Stir in coconut milk or cream for extra richness

8. Check seasoning and let soup rest for 5 minutes before serving

Store in an airtight container in the fridge for up to 5 days

Freeze for up to 3 months for long-term storage

Adjust seasoning before serving as needed