Ingredients
Scale
- 1 cup wild rice
- 1 tbsp olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups vegetable broth
- 1 cup mushrooms, sliced
- 1 teaspoon thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook wild rice according to package instructions. Set aside.
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook until vegetables are softened, about 5 minutes.
- Add garlic and cook for another minute.
- Pour in vegetable broth, add cooked rice, mushrooms, thyme, salt, and pepper. Bring to a boil.
- Reduce heat and simmer for 20 minutes, allowing flavors to meld.
- Serve hot, garnished with fresh parsley.
Notes
- Use homemade vegetable broth for richer flavor.
- This soup can be made vegetarian or with added chicken for extra protein.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 220 kcal Kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 0 mg
