Wild Rice and Mushroom Soup

Mushrooms of all kinds are incredible for the immune system. I adore making this soup with a variety of wild mushrooms, if I can find them. Think chanterelles, oyster mushrooms, lobster mushrooms, morels, and the like. I’m lucky to live in a place where wild mushrooms grow abundantly. But you can totally make this soup with whatever mushrooms you can find.

Ingredients

2 pounds of mixed mushrooms, chopped
1 large onion, finely chopped
4 cloves of garlic, minced
4 celery stalks, chopped
4 carrots, chopped
3 tablespoons olive oil
1 tablespoon fresh thyme leaves
1 cup white wine
3 cups cooked wild or brown rice
4 cups bone broth, vegetable broth, or water
sea salt

Preparation

1. In a large pot, sauté onion, celery, carrots and garlic in olive oil with about 1/2 teaspoon of salt until nicely softened, but not brown.

2. Add the fresh thyme and mushrooms and stir to coat them in the oil. Add another 1/2 teaspoon of salt. After about 2 minutes or so, add the wine to de-glaze the bottom of the pot, and continue to let the mushrooms cook.

3. When the mushrooms begin to release their juices, add the broth or water and the cooked rice. Bring to a boil and then turn off the heat. You may need to add a bit more or less broth or water in case the soup is too thick or thin. Taste and add salt as needed.

4. Ladle into bowls, garnish with fresh thyme, and serve.