#wildricesoup

The nutty taste of wild rice and the savory taste of mushrooms come together in this hearty and flavorful soup to make a comforting and healthy meal.

Ingredients: 1 cup wild rice. 8 cups vegetable broth. 2 cups mushrooms, sliced. 1 onion, finely chopped. 3 cloves garlic, minced. 2 carrots, diced. 2 celery stalks, diced. 1 teaspoon thyme, dried. 1 bay leaf. Salt and pepper to taste. 2 tablespoons olive oil. 1/4 cup all-purpose flour. 4 cups unsweetened almond milk.

Instructions: Rinse wild rice under cold water. In a large pot, heat olive oil over medium heat. Add onion, garlic, carrots, and celery. Saut until vegetables are tender. Stir in mushrooms and cook until they release their moisture. Sprinkle flour over the vegetables and stir well to coat. Slowly add vegetable broth, stirring constantly to avoid lumps. Stir in wild rice, thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and simmer until rice is tender. Add almond milk and simmer for an additional 10 minutes. Remove bay leaf and adjust seasoning if needed. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 45 minutes

The nutty taste of wild rice and the savory taste of mushrooms come together in this hearty and flavorful soup to make a comforting and healthy meal.

Ingredients: 1 cup wild rice. 8 cups vegetable broth. 2 cups mushrooms, sliced. 1 onion, finely chopped. 3 cloves garlic, minced. 2 carrots, diced. 2 celery stalks, diced. 1 teaspoon thyme, dried. 1 bay leaf. Salt and pepper to taste. 2 tablespoons olive oil. 1/4 cup all-purpose flour. 4 cups unsweetened almond milk.

Instructions: Rinse wild rice under cold water. In a large pot, heat olive oil over medium heat. Add onion, garlic, carrots, and celery. Saut until vegetables are tender. Stir in mushrooms and cook until they release their moisture. Sprinkle flour over the vegetables and stir well to coat. Slowly add vegetable broth, stirring constantly to avoid lumps. Stir in wild rice, thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and simmer until rice is tender. Add almond milk and simmer for an additional 10 minutes. Remove bay leaf and adjust seasoning if needed. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 45 minutes

The nutty taste of wild rice and the savory taste of mushrooms come together in this hearty and flavorful soup to make a comforting and healthy meal.

Ingredients: 1 cup wild rice. 8 cups vegetable broth. 2 cups mushrooms, sliced. 1 onion, finely chopped. 3 cloves garlic, minced. 2 carrots, diced. 2 celery stalks, diced. 1 teaspoon thyme, dried. 1 bay leaf. Salt and pepper to taste. 2 tablespoons olive oil. 1/4 cup all-purpose flour. 4 cups unsweetened almond milk.

Instructions: Rinse wild rice under cold water. In a large pot, heat olive oil over medium heat. Add onion, garlic, carrots, and celery. Saut until vegetables are tender. Stir in mushrooms and cook until they release their moisture. Sprinkle flour over the vegetables and stir well to coat. Slowly add vegetable broth, stirring constantly to avoid lumps. Stir in wild rice, thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and simmer until rice is tender. Add almond milk and simmer for an additional 10 minutes. Remove bay leaf and adjust seasoning if needed. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 45 minutes

This soup is hearty and full of flavor. It has the earthy richness of wild rice, the savory flavor of Italian sausage, and a mix of vegetables. A little cream on top makes it extra comforting.

Ingredients: 1 cup wild rice, uncooked. 8 cups chicken or vegetable broth. 1 lb Italian sausage, casings removed. 1 cup onion, finely chopped. 1 cup celery, finely chopped. 1 cup carrots, finely chopped. 3 cloves garlic, minced. 8 oz mushrooms, sliced. 1 tsp dried thyme. 1 tsp dried rosemary. Salt and pepper to taste. 1 cup heavy cream. Fresh parsley for garnish.

Instructions: Put the wild rice aside after running it under cold water. Bring the broth to a slow boil in a large pot, then add the wild rice. Follow the directions on the package and cook the rice until it's soft. Break up the Italian sausage into crumbles and cook it in a different pan over medium heat. Remove any extra fat and set it aside. The onions, celery, and carrots should be cooked in the same pan until they get soft. After you add the garlic, cook for one more minute. Add the sauted vegetables and cooked sausage to the pot with the wild rice that has already been cooked and the broth. Add salt, pepper, dried thyme, and dried rosemary. Cut the mushrooms into thin slices. Let it cook for 15 to 20 minutes. Add the heavy cream and stir it in. Simmer for another 5 to 10 minutes. Season to your liking, then serve hot with fresh parsley on top.

Prep Time: 15 minutes

Cook Time: 45 minutes

This soup is hearty and full of flavor. It has the earthy richness of wild rice, the savory flavor of Italian sausage, and a mix of vegetables. A little cream on top makes it extra comforting.

Ingredients: 1 cup wild rice, uncooked. 8 cups chicken or vegetable broth. 1 lb Italian sausage, casings removed. 1 cup onion, finely chopped. 1 cup celery, finely chopped. 1 cup carrots, finely chopped. 3 cloves garlic, minced. 8 oz mushrooms, sliced. 1 tsp dried thyme. 1 tsp dried rosemary. Salt and pepper to taste. 1 cup heavy cream. Fresh parsley for garnish.

Instructions: Put the wild rice aside after running it under cold water. Bring the broth to a slow boil in a large pot, then add the wild rice. Follow the directions on the package and cook the rice until it's soft. Break up the Italian sausage into crumbles and cook it in a different pan over medium heat. Remove any extra fat and set it aside. The onions, celery, and carrots should be cooked in the same pan until they get soft. After you add the garlic, cook for one more minute. Add the sauted vegetables and cooked sausage to the pot with the wild rice that has already been cooked and the broth. Add salt, pepper, dried thyme, and dried rosemary. Cut the mushrooms into thin slices. Let it cook for 15 to 20 minutes. Add the heavy cream and stir it in. Simmer for another 5 to 10 minutes. Season to your liking, then serve hot with fresh parsley on top.

Prep Time: 15 minutes

Cook Time: 45 minutes

This soup is hearty and full of flavor. It has the earthy richness of wild rice, the savory flavor of Italian sausage, and a mix of vegetables. A little cream on top makes it extra comforting.

Ingredients: 1 cup wild rice, uncooked. 8 cups chicken or vegetable broth. 1 lb Italian sausage, casings removed. 1 cup onion, finely chopped. 1 cup celery, finely chopped. 1 cup carrots, finely chopped. 3 cloves garlic, minced. 8 oz mushrooms, sliced. 1 tsp dried thyme. 1 tsp dried rosemary. Salt and pepper to taste. 1 cup heavy cream. Fresh parsley for garnish.

Instructions: Put the wild rice aside after running it under cold water. Bring the broth to a slow boil in a large pot, then add the wild rice. Follow the directions on the package and cook the rice until it's soft. Break up the Italian sausage into crumbles and cook it in a different pan over medium heat. Remove any extra fat and set it aside. The onions, celery, and carrots should be cooked in the same pan until they get soft. After you add the garlic, cook for one more minute. Add the sauted vegetables and cooked sausage to the pot with the wild rice that has already been cooked and the broth. Add salt, pepper, dried thyme, and dried rosemary. Cut the mushrooms into thin slices. Let it cook for 15 to 20 minutes. Add the heavy cream and stir it in. Simmer for another 5 to 10 minutes. Season to your liking, then serve hot with fresh parsley on top.

Prep Time: 15 minutes

Cook Time: 45 minutes