Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 8 ounces mushrooms, sliced
- 1 cup wild rice, rinsed
- 4 cups vegetable broth
- 1 teaspoon thyme
- Salt and pepper to taste
- Fresh parsley, for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and cook until translucent.
- Add minced garlic and sliced mushrooms, sauté until mushrooms are tender.
- Stir in wild rice, vegetable broth, thyme, salt, and pepper.
- Bring to a boil, then reduce heat and simmer uncovered for 45 minutes, or until wild rice is cooked and the soup has thickened.
- Adjust seasoning as needed. Serve hot, garnished with fresh parsley.
Notes
- You can use other wild grains if preferred.
- This soup stores well in the fridge for up to 3 days. Reheat gently before serving.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Method: Stovetop
- Cuisine: Vegetarian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl (approx. 250 ml)
- Calories: 220 Kcal
- Sugar: 5g
- Sodium: 650mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg