Ingredients
Scale
- 1 cup wild rice, rinsed
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 8 oz mushrooms, sliced
- 4 cups vegetable broth
- 1 teaspoon thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook wild rice according to package instructions and set aside.
- In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent.
- Add minced garlic and sliced mushrooms; cook until mushrooms are browned and tender.
- Pour in vegetable broth and bring to a boil.
- Reduce heat, add cooked wild rice, thyme, salt, and pepper. Simmer for 15-20 minutes to blend flavors.
- Serve hot, garnished with chopped parsley.
Notes
- You can add a splash of white wine during sautéing for extra flavor.
- Use fresh or dried herbs as per availability.
- This soup stores well and can be refrigerated for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Vegetarian, American
- Diet: Gluten-Free, Vegetarian
Nutrition
- Serving Size: 1 bowl (1.5 cups)
- Calories: 180 Kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg