Go Back

Wild Rice and Mushroom Soup

Ingredients

  • 1/2 tsp sea salt
  • 1/3 cup uncooked wild rice well rinsed
  • 2 tbs olive oil
  • 3 medium cloves of garlic minced
  • 1 medium onion chopped
  • 2 tbs chopped fresh thyme or 4 tsp dried
  • 1 pound mixed mushrooms
  • 6 cups vegetable broth
  • 1/4 tsp freshly ground white pepper

Instructions

  • Bring 1 cup of water and salt to a boil in a medium sauce pan. Stir in the wild rice and return to a boil.
  • Reduce heat to low, cover and simmer until tender, about 30-50 minutes. Drain and set aside.
  • Meanwhile, in a large saucepan, heat olive oil over medium-high heat. Add garlic, onion, and thyme and cook, stirring often, for about 2 minutes,
  • Add mushrooms, reduce heat to medium, and cook, stirring occasionally, until onion in tender, about 7 minutes.
  • Add broth and bring to a boil. Reduce heat to low, cover and simmer for 20 minutes.
  • Transfer half of the soup to a blender and blend until almost pureed.
  • Return to the saucepan and stir in wild rice and pepper.
  • Return to a simmer over medium heat high heat. Cover, reduce heat to low, and simmer 10 minutes.
  • Adjust seasoning to taste.