Ingredients
Scale
- 1 cup wild rice
- 8 oz fresh cremini or shiitake mushrooms, sliced
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth (low-sodium)
- 1 cup heavy cream (or coconut milk for dairy-free)
- 2 tbsp unsalted butter
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
- In a large pot, melt the butter over medium heat. Add the diced onions and minced garlic; sauté until translucent and fragrant.
- Add the sliced mushrooms with a pinch of salt; cook until they release moisture, about 5 minutes.
- Stir in the wild rice and vegetable broth; bring to a gentle boil. Reduce heat, cover, and simmer until the rice is tender (45-50 minutes).
- Gradually stir in the heavy cream while adjusting seasoning with salt and pepper. Simmer gently for another 10 minutes until slightly thickened.
- Sprinkle dried thyme into the soup before serving hot.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 3g
- Sodium: 650mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 60mg