Wild Mushroom Rice Soup Recipe

Ingredients

• 2 tablespoons olive oil
• 1 large onion (diced)
• 2 large carrots (diced)
• 16 ounces mushrooms (chopped (like crimini, bella, oyster and shitake))
• 1 tablespoon fresh thyme (chopped)
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ cup uncooked wild rice
• 4 cups low-sodium vegetable broth
• 3 tablespoons balsamic vinegar
• ½ cup whole milk ( or heavy cream)

Steps

1. 1

   In a large pot over medium-high heat, heat the olive oil. Add the onions and carrots and cook until they start to soften, about 5 minutes.

2. 2

   Add the mushrooms, thyme, salt, and pepper. Cook until the mushrooms start to brown, about 10 minutes. Add the rice and cook with the mushroom mixture for 1 minute.

3. 3

   Add the broth and balsamic vinegar, stir to combine, and bring the soup to a boil.

4. 4

   Reduce the heat to a simmer and continue cooking for 45 minutes, or until the rice is fully cooked.

5. 5

   Stir in the milk or heavy cream before serving.