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‘Get Well’ Wild Rice Soup
2 tablespoons olive oil
8 oz cremini mushrooms, thinly sliced
2 medium carrots, diced
2 ribs celery, diced
1 small white onion, diced
3 cloves garlic, minced
6 cups chicken or vegetable stock
1 1/2 cups uncooked wild rice
1 bay leaf
1 cup half-and-half or heavy cream
1/2 teaspoon dried thyme
Kosher salt and freshly ground black pepper, to taste
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the mushrooms, onions, carrots, and celery, and cook until starting to soften, 3-5 minutes. Add garlic and cook until fragrant, about 1 minute.
Stir in chicken stock, rice, and bay leaf and bring to a boil. Reduce heat to medium-low and simmer until rice has cooked through, 25-30 minutes.
Stir in heavy cream or half-and-half and thyme, season to taste with salt and pepper, and serve. Enjoy!