Creamy Wild Rice and Mushroom Soup😋🍲🍄

A comforting bowl of indulgence. The wild rice adds a hearty texture, while the mushrooms and cream create a rich, savory depth. Perfectly warming and satisfying."

Ingredients:

1 cup wild rice, rinsed

4 cups vegetable broth

1 tbsp olive oil

1 onion, diced

3 cloves garlic, minced

2 cups mushrooms, sliced

2 tbsp flour

1 tsp dried thyme

1/2 tsp dried rosemary

1/2 tsp black pepper

2 cups heavy cream

2 cups milk

Salt to taste

Fresh parsley for garnish

Instructions:

Cook the Wild Rice:

In a large pot, bring the vegetable broth to a boil. Add the rinsed wild rice and reduce to a simmer. Cover and cook for 40-45 minutes, or until the rice is tender. Drain any excess liquid and set the cooked rice aside.

Sauté the Vegetables:

In the same pot, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and sliced mushrooms, and cook until the mushrooms release their liquid and become tender.

Make the Roux:

Sprinkle the flour over the mushroom mixture and stir well to coat. Cook for 2-3 minutes, until the flour is lightly browned.

Add the Liquids:

Gradually pour in the heavy cream and milk, stirring constantly to prevent lumps. Add the dried thyme, rosemary, and black pepper. Continue to cook, stirring occasionally, until the soup thickens, about 10 minutes.

Combine and Season:

Add the cooked wild rice to the pot, stirring to combine. Let the soup simmer for another 10 minutes to allow the flavors to meld. Taste and adjust seasoning with salt as needed.

Serve:

Ladle the soup into bowls and garnish with fresh parsley. Serve hot and enjoy this comforting, creamy soup! 🥣"