Wild Rice Mushroom Soup
Wild Rice Mushroom Soup is a delicious soup recipe that's ready in 30 minutes! Filled with while rice, mushrooms, and herbs, this comforting soup is perfect during chilly weather months. It's great for an easy weeknight dinner, a meal prep recipe, or an easy pantry meal in a pinch.
2 tablespoon olive oil divided 1 white onion chopped 2 cloves garlic minced 1 teaspoon thyme 1 teaspoon rosemary 1 teaspoon oregano 3 cups chicken stock ¼ tsp salt ¼ tsp black pepper 1 lb portobello mushrooms sliced 3 cups wild rice cooked ½ cup heavy cream Bead for serving Basil for serving
Heat 1 tablespoon olive oil in a stock pot over medium heat. Add white onion and cook until translucent, about 5 minutes.
Add garlic, thyme, rosemary, and oregano and cook until fragrant, about 3 minutes. Add chicken stock and simmer over medium heat for 15 minutes.
In a large pan, heat 1 tablespoon olive oil over medium heat. Add sliced mushrooms, salt, and pepper and cook until crispy, about 5 minutes.
Add half of the mushrooms to the soup and set the other half aside.
Add rice and heavy cream to the soup. Stir well and serve. Top with crispy mushrooms and serve with bread and fresh basil.