This mushroom and wild rice soup is a scrumptious winter staple that’s sure to delight your palate with its heartiness and flavorful garlic infusion. As the temperatures outside dip lower, warm up inside by savouring this comforting dish – it’ll bring you right back home! So make yourself something unique yet cozy tonight; let this delectable recipe tantalize your senses all season long.
Ingredients:
- 1 cup wild rice
- 1 cup sliced mushrooms
- 4 cloves of garlic, minced
- 1 small onion, diced
- 4 cups of vegetable broth
- 1 cup of milk or heavy cream
- 2 tablespoons of butter
- 2 tablespoons of all-purpose flour
- Salt and pepper to taste
- Chopped fresh parsley or chives, for garnish (optional)
Instructions:
- Cook the wild rice according to the package instructions. Drain and set aside.
- In a large pot, melt the butter over medium heat.
- Add the minced garlic and sauté for 1-2 minutes until fragrant.
- Add the sliced mushrooms and diced onions to the pot and cook until the mushrooms have released their moisture and are browned, stirring occasionally.
- Evenly distribute the flour over the mushroom mixture and stir until everything is fully incorporated.
- Gradually pour the vegetable broth into the pot while stirring continuously, until you achieve a thick consistency.
- Gently stir the cooked wild rice into the pot, combining all ingredients.
- Gently pour in the milk or heavy cream and stir thoroughly until it’s warmed up.
- Season with salt and pepper to taste.
- Enhance your culinary experience by serving this dish hot and topping it with chopped fresh parsley or chives for an extra burst of flavor.
This exquisite mushroom and wild rice soup is the perfect meal for four to six people. To elevate its flavor profile even more, pair it with a fresh salad or crunchy bread. Dig in and enjoy! Bon Appétit!