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As the chill of autumn settles in and winter approaches, nothing evokes a sense of comfort quite like a warm bowl of soup. Among the myriad of soup recipes that grace our kitchens, creamy mushroom wild rice soup stands out as a perfect blend of heartiness and indulgence. This dish not only warms the body but also nourishes the soul with its rich, earthy flavors and creamy texture.

Creamy Mushroom Wild Rice Soup

Warm up this autumn and winter with a comforting bowl of creamy mushroom wild rice soup. This hearty dish combines nutrient-rich wild rice, savory mushrooms, and vibrant vegetables for a flavor-packed experience. Easy to prepare, this soup features aromatic sautéed veggies and a velvety blend of cream or dairy-free alternatives. Perfect for family gatherings or cozy nights in, it's the ultimate comfort food that nourishes both body and soul. Enjoy the delightful taste and health benefits in every spoonful!
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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 mixed mushrooms (shiitake, cremini, or button), sliced

3 medium carrots, peeled and diced

2 celery stalks, chopped

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, roughly chopped (optional)

2 tablespoons fresh parsley, chopped, for garnish

Instructions
 

Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Once the oil is shimmering, add the diced onion and minced garlic. Sauté for about 3-4 minutes until the onion becomes soft and translucent, stirring occasionally to prevent burning.

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

      Add Spices and Rice: Sprinkle in the dried thyme and oregano, stirring well to combine the spices with the vegetable mixture. Then, add the rinsed wild rice, stirring to ensure the rice is coated with the aromatics and spices.

        Pour in Broth: Pour in the vegetable broth, stirring to combine. Increase the heat to bring the mixture to a boil. Once it reaches a boil, reduce the heat to low, cover the pot with a lid, and let it simmer for about 40-45 minutes, or until the wild rice is tender and has opened up.

          Stir in Creaminess: Once the wild rice is cooked through, reduce the heat to low. Gently stir in the whole milk (or your chosen dairy-free alternative) and soy sauce, allowing the soup to simmer for an additional 5-10 minutes. This will help thicken the soup to a creamy consistency.

            Add Greens and Season: If you're incorporating greens, add the fresh spinach or kale to the pot, stirring just until wilted. Taste the soup and season with salt and black pepper according to your preference.

              Serve: Ladle the creamy mushroom wild rice soup into individual bowls. Garnish with freshly chopped parsley for a pop of color and freshness. For a heartier meal, serve with a slice of crusty bread alongside. Enjoy!

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