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Creamy Mushroom Wild Rice Soup is a culinary delight that seamlessly blends the rich, earthy flavors of mushrooms with the nutty, wholesome goodness of wild rice. This recipe is not just a meal; it’s a comforting embrace in a bowl, perfect for those chilly evenings when you crave something warm and satisfying. Seasonal soups like this one are essential for nurturing both body and soul, providing nourishment and comfort as the weather turns cooler.

Creamy Mushroom Wild Rice Soup

Warm up your chilly evenings with a bowl of Creamy Mushroom Wild Rice Soup. This hearty dish combines the earthy flavors of mushrooms and the nutty goodness of wild rice, creating a comforting and nutritious meal. Packed with vitamins and antioxidants, this soup not only nourishes your body but also soothes your soul. With simple ingredients and easy step-by-step instructions, you'll have a delicious meal ready to enjoy. Perfect for family gatherings or cozy nights at home!
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Ingredients
  

1 cup wild rice, rinsed and drained

1 tablespoon olive oil

1 medium onion, finely diced

3 cloves garlic, minced

2 cups mushrooms (shiitake, cremini, or button), sliced thinly

3 medium carrots, diced into small cubes

2 celery stalks, diced

1 teaspoon dried thyme

1 teaspoon dried oregano

4 cups vegetable broth

2 cups whole milk or dairy-free alternative (such as almond or oat milk)

1 tablespoon soy sauce or tamari

Salt and black pepper to taste

½ cup fresh spinach or kale, chopped (optional)

2 tablespoons fresh parsley, chopped (for garnish)

Instructions
 

Sauté the Aromatics: In a large, heavy-bottomed pot, heat the olive oil over medium heat. Add the finely diced onion and minced garlic. Sauté for about 3-4 minutes, stirring occasionally, until the onion becomes translucent and fragrant.

    Cook the Vegetables: Add the sliced mushrooms to the pot and continue cooking for an additional 5 minutes, stirring frequently, until they begin to soften and release their moisture. Next, add the diced carrots and celery, cooking for another 3-4 minutes until they start to soften slightly.

      Add Spices and Rice: Sprinkle the dried thyme and oregano over the vegetables, stirring well to combine. Gently fold in the rinsed wild rice, ensuring that it is evenly coated with the vegetable mixture.

        Pour in Broth: Carefully pour in the vegetable broth, bringing the mixture to a rolling boil. Once boiling, reduce the heat to low, cover with a lid, and let it simmer for about 40-45 minutes, or until the wild rice is tender and chewy.

          Stir in Creaminess: Once the wild rice is cooked to perfection, lower the heat to low again and stir in the whole milk (or dairy-free alternative) and soy sauce. Allow the soup to simmer gently for an additional 5-10 minutes, stirring occasionally, to thicken the soup slightly.

            Add Greens and Season: If you’re using fresh spinach or kale, stir it in now, cooking just until wilted. Taste the soup and season with salt and black pepper as desired.

              Serve: Carefully ladle the creamy mushroom wild rice soup into warm bowls. Garnish each bowl with a sprinkle of fresh parsley. Serve alongside a slice of crusty bread for a wholesome and satisfying meal!

                Prep Time, Total Time, Servings: 15 minutes | 1 hour | 6 servings