Wild Rice and Mushroom Soup
A warm, hearty Wild Rice and Mushroom Soup combining nutty wild rice, tender mushrooms, and a creamy broth - perfect for cozy winter evenings.
Ingredients
Main Ingredients
- 1 cup wild rice, rinsed
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 cups mushrooms, sliced (any variety) e.g., cremini or button
- 4 cups vegetable broth Ensure it's Halal-certified
- 1 cup heavy cream Or coconut cream for a lighter option
- 1 teaspoon dried thyme
- to taste Salt and pepper
- for garnish Fresh parsley, optional
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent.
- Stir in the minced garlic and cook for an additional minute until fragrant.
Cooking
- Add the sliced mushrooms to the pot and cook for about 5-7 minutes, or until they’ve softened and released their moisture, stirring occasionally.
- Stir in the rinsed wild rice, then pour in the vegetable broth. Add the dried thyme and season with salt and pepper to taste. Bring the mixture to a boil.
- Reduce the heat to low, cover, and let it simmer for 30-35 minutes, or until the wild rice is tender and has split open.
- Once the rice is cooked, stir in the heavy cream (or coconut cream) and cook for an additional 5 minutes to heat through.
Serving
- Ladle the soup into bowls and garnish with freshly chopped parsley if using. Enjoy with a slice of fresh bread for the ultimate comfort meal!
Notes
For substitutions, use brown rice or quinoa instead of wild rice, adjusting cooking times accordingly. Store leftovers in an airtight container for up to 4 days or freeze for 2-3 months. Reheat gently over low heat.