Description
A grounding and soul-soothing vegetarian masterpiece, this hearty soup features the nutty, chewy texture of wild rice paired with savory cremini mushrooms. Simmered with a aromatic base of carrots, celery, and garlic, the broth is elevated with a finishing touch of cream and Parmesan. It is a nourishing, fiber-rich meal that offers deep umami flavors and a velvety finish, perfect for a peaceful, restorative dinner.
Ingredients
1 cup wild rice, rinsed
4 cups vegetable broth
2 tablespoons olive oil
16 ounces cremini mushrooms, sliced
1 medium yellow onion, diced
2 medium carrots, diced
2 stalks celery, diced
3 cloves garlic, minced
1 teaspoon dried thyme
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and black pepper to taste
Fresh parsley for garnish
Instructions
In a medium saucepan, combine wild rice and 3 cups of water, bring to a boil, then simmer for 40 minutes until grains pop open; drain and set aside.
In a large pot, heat olive oil over medium heat and sauté onions, carrots, and celery until softened, about 8 minutes.
Add the sliced mushrooms to the pot and cook until browned and moisture has evaporated.
Stir in the minced garlic and thyme, cooking for 1 minute until fragrant.
Pour in the vegetable broth and bring to a gentle simmer.
Add the cooked wild rice into the pot and continue to simmer for 15 minutes to meld flavors.
Stir in the cream and Parmesan cheese until melted and smooth.
Season with salt and pepper, garnish with fresh parsley, and serve warm.
Notes
This soup tastes even better the next day as the flavors meld in the refrigerator. Store in an airtight container for up to 4 days. You can use a mix of mushrooms like shiitake or oyster for a deeper umami profile.
Nutrition
- Serving Size: 1.5 cups
- Calories: 240
- Sugar: 4g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 6g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 20mg