Step-by-Step Instructions
1. Cook the Wild Rice
Start by cooking the wild rice. In a medium saucepan, combine 1 cup of wild rice with 2 cups of broth and a pinch of salt. Bring it to a boil, then reduce the heat to low, cover, and let it simmer for about 40-45 minutes until the rice is tender but still chewy. Once done, drain any excess liquid and set the rice aside.
2. Sauté the Vegetables and Mushrooms
In a large pot, heat the butter (or olive oil) over medium heat. Add the chopped onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for an additional minute until fragrant. Next, add the sliced mushrooms and cook for about 8-10 minutes until they release their moisture and start to brown.
3. Make the Roux
Sprinkle the flour over the sautéed vegetables and mushrooms, stirring continuously for 1-2 minutes to create a roux. This will help thicken the soup as it cooks.
4. Add the Broth
Slowly pour in the remaining 2 cups of broth, stirring constantly to avoid lumps. Bring the mixture to a simmer and cook for 10 minutes, allowing the flavors to meld together.
5. Add Cream and Cook Wild Rice
Stir in the cooked wild rice, heavy cream, and dried thyme (or fresh thyme if using). Season the soup with salt and freshly ground black pepper to taste. Let the soup simmer for another 5-10 minutes, stirring occasionally, until it reaches your desired thickness.
6. Finish and Serve
Ladle the soup into bowls and garnish with freshly chopped parsley if desired. Serve hot and enjoy the comforting warmth of this creamy mushroom and wild rice soup.
Tips for Success
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