Mushroom and Wild Rice Soup

It’s still snowing outside so that means it’s still acceptable to make cozy warming soups! This creamy and earthy soup is one of my favorites, its vegetarian but you can easily add chicken too if thats your thing! Parmesan cheese is also a great addition if you have any on hand, if not - don’t worry as its not necessary! Fresh rosemary and thyme work beautifully with the earthy mushroom and wild rice flavors, but use what you have as dried herbs make a great substitute.

Two pounds of mushrooms sure is a lot of mushrooms, I will usually go with whatever is most affordable at the grocery store. That tends to be baby bella mushrooms, however shiitake mushrooms also make a great addition and really add a wonderful savory flavor! If you can find some fresh at your local grocery store I would definitely recommend them.

Sautéed carrots, onions and bell pepper really add a comforting, delicious flavor to this soup! Garlic is a must in my opinion as i’m a garlic lover, I usually do five cloves minimum for this recipe.

If you’re looking for a cozy, earthy, creamy, shroomy soup this is the one for you! I love the texture of the wild rice and how amazing it tastes with savory mushrooms. Nothing truly beats a warming soup on a chilly day.

This soup makes for wonderful leftovers too, I always look forward to having it for lunch the next day! The wild rice maintains its texture and doesn’t get slimy which is one of my favorite reasons for using it over normal rice. Pair it with a grilled cheese or some toasted bread for an extra yummy meal.

Ingredients

• 3 carrots, chopped
• 1 bell pepper, chopped
• 1 onion, chopped
• 6 garlic cloves, minced
• 2 lbs mushrooms, washed
• 3 rosemary sprigs
• 1 tsp fresh minced thyme
• 1 cup wild rice
• 1 cup milk or cream
• 3 tbsp salted butter
• 6 cups veggie or chicken broth
• (optional) 1 cup grated parmesan cheese
• (optional) 1 1/2 pounds chicken breast or thigh
• (optional) Crusty bread makes for a great side with this soup if you have some

Instructions

1. Add a tablespoon of butter to a large pot or dutch oven on medium-high heat. Optionally, add in chicken and brown on all sides for about 5 minutes. If using chicken, remove it from the pot and set aside.
2. Add in the rest of the butter and cook the carrots, bell pepper, and onion until the onions are soft and translucent.
3. Stir in the mushrooms, garlic, thyme, and rosemary, cooking until fragrant. If using chicken, put it back in the pot.
4. Mix together the broth, rice, salt, and pepper.
5. Bring to a boil. Reduce heat to a simmer and cook for 35 to 40 minutes.
6. Remove the chicken, shred it with two forks or cut into bite sized pieces. Place it back into the soup
7. Stir in the milk/cream and parmesan cheese.
8. Enjoy! Serve with crusty bread for an extra cozy supper.