Description
A rich and velvety soup combining earthy mushrooms and nutty wild rice. Perfect for cozy autumn evenings and hearty meal prep.
Ingredients
Scale
- 4 tbsp unsalted butter
- 1 medium yellow onion, diced
- 1 lb Baby Bella mushrooms, sliced
- 3 cloves garlic, minced
- 1 tsp fresh thyme leaves
- 1 cup wild rice, uncooked
- 6 cups vegetable broth
- 1 cup heavy cream
- 2 tbsp cornstarch mixed with 2 tbsp water
- Salt and black pepper to taste
Instructions
- Melt butter in a large pot over medium heat and sauté onions until translucent.
- Add sliced mushrooms and cook without stirring for 3 minutes to brown.
- Stir in garlic and thyme, cooking for 1 minute until fragrant.
- Pour in vegetable broth and wild rice; bring to a boil, then simmer for 40-45 minutes.
- Whisk in the cornstarch slurry and simmer for 2-3 minutes until thickened.
- Remove from heat and stir in heavy cream. Season with salt and pepper.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American