Wild Rice and Mushroom Soup

Last Updated on February 2, 2013 by Karen

During the past few days, I’ve been pacing around sniffling and sneezing.  The cold medication I took seemed to have killed my appetite.  Plus, having stuffy and runny nose at the same time (has that ever happened to you? it’s a pretty awkward situation) made eating not so much fun.  It was a sad state of affairs for a glutton like me to be in.  But as soon as I had some appetite for food and enough strength to get out of the bed, I made myself some warm and hearty soup.   I was craving soup in the midst of this July heat.  Life is strange, I know.

This is where today’s recipe is perfect; it’s a full meal and truly a comfort in a bowl!  The wild rice and veggies make it a filling and earthy soup without that greasy, heavy aftertaste.  It has all the good stuff you need to soothe those aches and pains and regain some strength.

Wild Rice and Mushroom Soup
(makes 4 servings)

1 cup wild rice
1 onion, diced
1 pound mushrooms, diced
1 red pepper, diced
2 cloves garlic, minced
1/2 teaspoon thyme
1 bay leaf
4 cups chicken stock
1/4 cup heavy cream
Salt and pepper, to taste

Bring a pot of water to a boil. Add the wild rice and reduce to a simmer. Cook for about 45 minutes, until the rice is tender. Drain and set aside.

In a large stock pot, heat some olive oil over medium heat and cook the onions until they have softened and turned translucent. Add the mushrooms, red peppers, and garlic, and cook until the mushrooms have released all their liquid. Add thyme, bay leaf, chicken stock, and the cooked wild rice to the pot. Bring to a boil, then reduce to a simmer for about 20 minutes minutes, until the soup has thickened to your liking. Add heavy cream and season with salt and pepper before serving.