Wild Rice and Mushroom Soup (Soy-Free)

Ingredients

• 1 cup Wild rice
• 6 cups Vegetable broth
• about 450 g Mixed mushrooms
• 1 medium Onion
• 1 medium Carrot
• 1 stalk Celery
• 2 cloves Garlic
• 2 tablespoons Olive oil
• 1 teaspoon Thyme
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Measure 1 cup of wild rice into a fine-mesh sieve and rinse it thoroughly under cold running water until the water runs clear. Drain well.
2. 2In a large, heavy-bottomed pot, combine the rinsed 1 cup of wild rice with 6 cups of vegetable broth. Bring the liquid to a rolling boil over high heat, then immediately reduce the heat to low, cover the pot, and let it simmer gently for 30 minutes.
3. 3While the wild rice is simmering, prepare your vegetables. Finely chop 1 medium onion, 1 medium carrot into 0.635 cm pieces, and 1 stalk of celery into 0.635 cm pieces. Slice about 450 g of mixed mushrooms.
4. 4In a large skillet, heat 2 tablespoons of olive oil over medium heat (176.7°C / 175°C). Add the chopped 1 medium onion, 1 medium carrot, and 1 stalk of celery. Cook, stirring occasionally, for 8-10 minutes, or until the vegetables have softened and the onion is translucent.
5. 5Add 2 cloves of minced garlic and the sliced about 450 g of mixed mushrooms to the skillet with the softened vegetables. Continue to cook, stirring, for another 5-7 minutes, or until the mushrooms have released their liquid and are tender and lightly browned.
6. 6Once the wild rice has simmered for 30 minutes, carefully stir the sautéed vegetables and mushrooms from the skillet into the pot with the rice and broth. Add 1 teaspoon of thyme, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir everything together.
7. 7Continue to simmer the soup, uncovered, for another 15 minutes. This allows the flavors to meld together. The soup is ready when the wild rice is tender and has absorbed some of the liquid, and the vegetables are fully cooked.

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