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At the heart of every great soup lies a foundation of quality ingredients. In this creamy wild rice and mushroom soup, we celebrate a selection of nourishing components that not only elevate the taste but also contribute to your health.

Creamy Wild Rice and Mushroom Soup

Indulge in the comfort of a warm bowl of creamy wild rice and mushroom soup, perfect for crisp autumn days. This delightful recipe combines nutty wild rice and earthy cremini mushrooms, along with vibrant vegetables like carrots and kale, to create a satisfying meal. Rich in flavor and nutrition, this wholesome soup not only warms the soul but also supports health goals. Ideal for cozy nights in or sharing with loved ones, it's a must-try for any culinary enthusiast.
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Ingredients
  

1 cup wild rice, rinsed and drained

4 cups vegetable or chicken broth

1 tablespoon olive oil

1 medium onion, chopped

3 cloves garlic, minced

8 ounces cremini mushrooms, sliced

1 cup carrots, diced

1 cup celery, diced

2 cups kale or spinach, chopped

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon salt (to taste)

½ teaspoon black pepper (to taste)

1 cup heavy cream or coconut cream for dairy-free option

2 tablespoons lemon juice

Fresh parsley or chives, for garnish

Instructions
 

Cook the Wild Rice: In a medium pot, bring 4 cups of broth to a boil. Add the rinsed wild rice, reduce the heat, cover, and simmer for about 45-50 minutes or until the rice is tender and the grains have split open. Set aside.

    Sauté the Vegetables: In a large heavy-bottomed pot, heat the olive oil over medium heat. Add the chopped onions and garlic, cooking until the onions are translucent (about 5 minutes).

      Add the Mushrooms: Add the sliced cremini mushrooms to the pot and cook for an additional 5-7 minutes, stirring occasionally, until they have released their moisture and are browned.

        Incorporate the Remaining Vegetables: Stir in the diced carrots, celery, dried thyme, and rosemary. Cook for another 5 minutes, allowing the vegetables to soften.

          Combine the Broths: Pour in the remaining broth (3 cups, or more if a thinner soup is desired) and bring the mixture to a gentle simmer.

            Mix in the Wild Rice and Greens: Stir in the cooked wild rice and chopped kale (or spinach). Allow the soup to simmer for another 10 minutes until the greens are wilted.

              Create the Creamy Base: Lower the heat and slowly stir in the heavy cream (or coconut cream), cooking until heated through. Season with salt and pepper to taste.

                Finish with Lemon Juice: Remove the pot from heat and stir in the fresh lemon juice for a bright, zesty finish.

                  Serve: Ladle the soup into bowls, garnishing with freshly chopped parsley or chives for a pop of color and added freshness.

                    Prep Time, Total Time, Servings: 15 minutes | 1 hour 15 minutes | 6 servings