Creamy Wild Rice-And-Mushroom Soup Recipe

Cooking Directions

• STEP 1.In a large pot, melt butter over medium heat. Add onions, carrots, and celery, and cook until softened.
• STEP 2.Add mushrooms and garlic to the pot, and cook until the mushrooms release their moisture and start to brown.
• STEP 3.Stir in the wild rice, thyme, and bay leaves. Add vegetable broth and bring to a boil. Reduce heat and simmer for about 45 minutes, or until the rice is tender.
• STEP 4.In a separate saucepan, melt butter and whisk in flour to create a roux. Cook for a few minutes until the mixture turns golden brown.
• STEP 5.Slowly whisk in the cream and cook until the mixture thickens. Stir the cream mixture into the soup and simmer for an additional 10 minutes.
• STEP 6.Season with salt and pepper to taste. Remove the bay leaves before serving.
• STEP 7.Garnish with fresh parsley and serve hot with crusty bread.

Cooking Tips

• To enhance the flavor, you can use a combination of different types of mushrooms, such as cremini, shiitake, and oyster mushrooms.
• If you prefer a thinner consistency, you can add more vegetable broth or water.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Storage and Serving

• This soup is best served hot.
• Garnish with fresh parsley for added freshness and color.
• Serve with crusty bread or a side salad for a complete meal.