Comforting Wild Rice Soup Perfect for Cold Season

What could be better than a hot soup to cheer us up when we are not feeling very well? 

Who doesn't remember the famous chicken noodle soup that our mothers and grandmothers made us eat when we were sick as children? An almost instant remedy!

We propose another type of soup that will do you a world of good, whether you have a cold or are in great shape. It is quickly made with good fresh ingredients. You can also choose to use a store-bought broth or a homemade broth if desired. Turn this soup into a vegetarian version by opting for vegetable broth instead of chicken broth.

Based on wild rice, cream, and vegetables, it is rich, hearty, and creamy. You'll love its flavors!

Enjoy this soup with a slice of fresh bread and take the time to savor it!

Wild Rice Soup

Preparation time: 35 minutes

Yield: 6-8 servings

Ingredients

• 2 tablespoons (30 ml) olive oil
• 8 oz (230 g) cremini mushrooms, sliced
• 2 medium carrots, diced
• 2 stalks celery, diced
• 1 small white onion, diced
• 3 cloves garlic, minced
• 6 cups (1.5 L) chicken or vegetable broth
• 1 1/2 cups uncooked wild rice
• 1 bay leaf
• 1 cup (250 ml) heavy cream
• 1/2 teaspoon (2.5 ml) dried thyme
• Salt and freshly ground black pepper, to taste

Preparation

1. In a large pot or Dutch oven, heat the olive oil over medium-high heat.
2. Add the mushrooms, onions, carrots, and celery and cook until they begin to soften, 3 to 5 minutes. 
3. Add the garlic and cook until fragrant, about 1 minute.
4. Stir in the chicken or vegetable broth, rice, and bay leaf and bring to a boil. Reduce heat to medium-low and simmer until the rice is fully cooked, about 25-30 minutes.
5. Stir in the heavy cream and thyme, season to taste with salt and pepper. Remove the bay leaf and serve. 

Watch the following video for the recipe preparation steps: