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1️⃣ Cook the Wild Rice
Bring 3 cups of water to a boil in a pot.
Add the rinsed wild rice, cover, and reduce heat to a simmer.
Cook for 40-45 minutes until the rice is tender but slightly chewy.
Drain any excess water and set aside.
2️⃣ Sauté the Vegetables
Heat olive oil in a large pot over medium heat.
Add diced onions, carrots, and celery. Sauté for 5-7 minutes until onions are translucent.
3️⃣ Add Mushrooms and Garlic
Stir in the sliced mushrooms and minced garlic.
Cook for 5 minutes until the mushrooms are tender and release moisture.
4️⃣ Season and Simmer
Add dried thyme, rosemary, bay leaf, salt, and black pepper.
Pour in the vegetable broth and bring to a boil.
5️⃣ Cook the Soup
Lower heat to a simmer and cook for 20 minutes to meld flavors.
6️⃣ Combine with Wild Rice
Stir in the cooked wild rice.
For a creamy texture, add coconut milk or cashew cream. Simmer for 5-10 more minutes.
7️⃣ Finish and Serve
Remove the bay leaf. Taste and adjust seasoning.
Garnish with fresh parsley and serve hot with crusty bread.
🌟 Tips
Make it Creamy: Coconut milk or cashew cream adds a luscious texture.
Storage: Keeps well in the fridge for up to 3 days. Freezing may change the texture of the wild rice.
🍽️ Nutrition Information (Per Serving)
Calories: 250 kcal
Carbohydrates: 36g
Protein: 6g
Fat: 9g
Fiber: 5g
Sugar: 3g
Sodium: 500mg (varies based on broth used)
This recipe is naturally gluten-free (without bread) and can be customized for various dietary needs.
