Step-by-Step Instructions
1. Cook the Wild Rice
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In a separate pot, cook the wild rice in water or broth until tender (about 40–45 minutes). Drain and set aside.
2. Sauté the Vegetables
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In a large soup pot, heat olive oil or butter over medium heat.
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Add onions, carrots, and celery, cooking until softened (5–7 minutes).
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Stir in garlic and mushrooms, and cook until the mushrooms release their juices and turn golden.
3. Build the Base
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Pour in the broth, then add thyme, bay leaf, salt, and pepper.
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Simmer for 20 minutes to let the flavors meld together.
4. Make It Creamy
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In a small bowl, whisk together flour and milk/cream until smooth. Slowly stir into the soup to thicken. (For a lighter version, skip the flour and just add milk or cream.)
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Add the cooked wild rice and let everything simmer for another 10 minutes.
5. Serve
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Remove the bay leaf.
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Ladle into bowls, garnish with fresh parsley, and serve hot with crusty bread.
Tips and Variations
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Vegan Option: Use olive oil and coconut milk or cashew cream.
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Add Protein: Stir in shredded chicken, turkey, or white beans for extra heartiness.
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Boost the Flavor: A splash of soy sauce or Worcestershire sauce enhances the umami depth.
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Meal Prep Friendly: This soup tastes even better the next day as the flavors deepen.
Final Thoughts
Mushroom Wild Rice Soup is the ultimate example of comfort food done right—warm, filling, and bursting with earthy, savory flavors. It’s a dish that feels like a hug in a bowl, perfect for chilly evenings or when you need a little extra comfort.
With just a handful of ingredients and straightforward steps, this soup can easily become a regular in your kitchen. Pair it with a loaf of rustic bread or a crisp green salad, and you have a wholesome, hearty meal that everyone will love.
