Ingredients:
1 tablespoon olive oil
1 medium onion, chopped
3 cloves garlic, minced
2 cups sliced mushrooms (cremini or white button)
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup wild rice, rinsed
4 cups vegetable broth (or chicken broth)
1 cup water
1 cup half-and-half or heavy cream
2 tablespoons fresh parsley, chopped (for garnish)
Instructions:
Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, sautéing for 2-3 minutes until softened. Stir in the sliced mushrooms, thyme, salt, and pepper, and cook for another 5 minutes until the mushrooms are tender and release their moisture.
Cook the Wild Rice: Add the rinsed wild rice, broth, and water to the pot. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 45-50 minutes, or until the rice is tender and fully cooked.
Add Cream: Stir in the half-and-half (or heavy cream) and let the soup simmer for an additional 5 minutes to thicken. Adjust the seasoning with more salt and pepper, if needed.
Serve: Ladle the soup into bowls and garnish with freshly chopped parsley. Serve warm.
Servings: 4
Kcal: Approx. 300 kcal per serving