Wild Rice and Mushroom Soup
Ingredients:
1 tablespoon olive oil
1 small onion, diced
2 medium carrots, diced
2 celery stalks, diced
8 ounces button or cremini mushrooms, sliced
2 cloves garlic, minced
1/4 cup all-purpose flour
Salt and black pepper, to taste
4 cups vegetable broth
1 cup cooked wild rice
1/2 cup heavy cream
1 tablespoon fresh lemon juice
Fresh parsley, chopped for garnish
Instructions:
Sauté the Vegetables:
In a large pot, heat olive oil over medium heat.
Add the diced onion, carrots, and celery. Sauté for about 5 minutes until they start to soften.
Cook the Mushrooms:
Add the sliced mushrooms and garlic to the pot. Sauté for an additional 5 minutes until the mushrooms release their moisture and begin to brown.
Thicken the Soup:
Sprinkle in the flour, salt, and black pepper. Stir for 1-2 minutes to cook the flour, which will help thicken the soup.
Add the Broth and Simmer:
Slowly pour in the vegetable broth, scraping up any browned bits from the bottom of the pot.
Bring the soup to a simmer and let it cook for 10 minutes to blend the flavors.
Finish with Rice and Cream:
Add the cooked wild rice, heavy cream, and lemon juice to the pot. Stir well and let the soup warm through, about 2-3 minutes.
Serve:
Ladle the soup into bowls, garnish with fresh parsley, and serve hot!
Nutritional Information:
Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes
Servings: 4
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