Hearty Mushroom and Wild Rice Soup

Ingredients

• Butter (2 tablespoons)
• Onion (1 medium, diced)
• Garlic (3 cloves, minced)
• Mushrooms (8 ounces, sliced (preferably a mix of cremini and shiitake))
• Wild rice (1 cup, rinsed)
• Vegetable broth (4 cups)
• Dried thyme (1 teaspoon)
• Bay leaf (1)
• Salt (1 teaspoon (adjust to taste))
• Black pepper (1/2 teaspoon (adjust to taste))
• Heavy cream (1/2 cup)
• Fresh parsley (2 tablespoons, chopped (for garnish))

Instructions

1. In a large pot, melt the butter over medium heat until it becomes foamy.
2. Add the diced onion and minced garlic to the pot, cooking until the onion turns translucent, about 5 minutes.
3. Stir in the sliced mushrooms, cooking until they release their moisture and begin to brown, which should take about 8 minutes.
4. Add the rinsed wild rice, vegetable broth, dried thyme, bay leaf, salt, and pepper. Bring the mixture to a boil.
5. Once boiling, reduce the heat and let it simmer for about 30 minutes, or until the wild rice is tender and has expanded.
6. Remove the bay leaf from the pot and discard it.
7. Using an immersion blender, blend about half of the soup until it reaches a creamy consistency, ensuring to leave some chunks for added texture.
8. Stir in the heavy cream, allowing the soup to cook for an additional 5 minutes on low heat to incorporate the flavors.
9. Serve hot, garnished with freshly chopped parsley for a pop of color and fresh flavor.