Description
A warm, hearty, and creamy soup that captures the cozy essence of autumn. With nutty wild rice, tender vegetables, and fragrant herbs, this dish is perfect for cool weather comfort.
Ingredients
- 1 cup wild rice, rinsed
- 4 cups vegetable broth
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup chopped onion
- 2 cloves garlic, minced
- 1 cup sliced mushrooms
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 cup heavy cream or coconut milk (for dairy-free)
- Chopped fresh parsley for garnish (optional)
Instructions
1. Rinse the wild rice under cold water until the water runs clear. Set aside.
2. In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables begin to soften.
3. Stir in the minced garlic and sliced mushrooms, cooking for an additional 3-4 minutes until fragrant.
4. Add the dried thyme and rosemary, stirring to coat the vegetables evenly.
5. Pour in the vegetable broth and bring the mixture to a gentle boil.
6. Stir the rinsed wild rice into the pot. Reduce the heat to low and cover. Simmer for 45-50 minutes, or until the rice is tender.
7. Once the rice is cooked, stir in the heavy cream or coconut milk. Season with salt and pepper to taste, adjusting according to your preference.
8. Ladle the soup into bowls and garnish with chopped fresh parsley if desired.
Notes
For a vegan version, substitute coconut milk for the heavy cream.
This soup stores well in the refrigerator for up to 4 days.
Add extra broth if reheating to adjust consistency.
Perfect for meal prep and cozy fall dinners.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 25mg