Ingredients
Scale
- 1 cup wild rice
- 1 onion, diced
- 3 carrots, chopped
- 3 celery stalks, chopped
- 3 cloves garlic, minced
- 6 cups vegetable broth
- 1 cup mushrooms, sliced
- 1 teaspoon thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Rinse the wild rice and set aside.
- In a large pot, heat olive oil over medium heat. Sauté onion, carrots, and celery until tender.
- Add garlic and cook for 1 minute.
- Add wild rice, vegetable broth, thyme, salt, and pepper.
- Bring to a boil, then reduce heat and simmer uncovered for 45-50 minutes until rice is tender.
- Stir in mushrooms and cook for another 10 minutes.
- Adjust seasoning as needed and serve hot.
Notes
- For extra creaminess, blend part of the soup and stir back in.
- Use leftover cooked rice for quicker preparation.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 220 Kcal
- Sugar: 6g
- Sodium: 650mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg