Ingredients
Scale
- 1 cup wild rice
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 16 oz mushrooms, sliced
- 4 cups vegetable broth
- 1 teaspoon thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook wild rice according to package instructions and set aside.
- Heat olive oil in a large pot over medium heat. Add chopped onion and cook until translucent.
- Add minced garlic and sliced mushrooms; sauté until mushrooms are tender.
- Pour in vegetable broth and bring to a boil.
- Reduce heat, add cooked wild rice, thyme, salt, and pepper. Simmer for 15-20 minutes.
- Garnish with fresh parsley before serving.
Notes
- Feel free to add your favorite herbs like rosemary or sage for extra flavor.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Vegetarian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 220 Kcal
- Sugar: 3g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg