Grandma’s Forgotten Treasure: Creamy Wild Rice and Mushroom Soup (So Good, You’ll Make it Weekly Too!)

Have you ever stumbled upon a recipe tucked away in a dusty cookbook, a faded inscription whispering promises of forgotten flavors? That’s exactly what happened to me with this incredible Creamy Wild Rice and Mushroom Soup. It wasn’t on the cover, splashed across glossy pages with trendy ingredients. It was nestled amongst handwritten notes and dog-eared corners, a testament to meals long enjoyed.

Since rediscovering this gem, it’s become a staple in my kitchen. This soup is more than just delicious; it’s comforting, hearty, and surprisingly easy to make. So, grab your favorite well-worn cookbook (or this handy post!), and let’s get cooking!

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 pound mixed mushrooms (cremini, shiitake, or your favorites) sliced
• 1/2 cup uncooked wild rice
• 4 cups vegetable broth
• 1 cup chopped carrots
• 1 cup chopped celery
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1 bay leaf
• 1 cup heavy cream (or plant-based alternative)
• Salt and freshly ground black pepper, to taste
• Chopped fresh parsley, for garnish (optional)

Method:

1. Sauté the Aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and cook for an additional minute, until fragrant.

2. Welcome the Mushrooms: Increase the heat slightly and add the sliced mushrooms. Sauté until golden brown and starting to release their juices, about 5-7 minutes.

3. Introduce the Grains: Rinse the wild rice under cold water. Add it to the pot along with the vegetable broth, carrots, celery, thyme, rosemary, and bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes, or until the wild rice is cooked through.

4. Creamy Perfection: Remove the bay leaf and discard. Stir in the heavy cream (or alternative) and season generously with salt and pepper to taste. Heat through for a few minutes, allowing the flavors to meld.

5. Serve and Savor: Ladle the hot soup into bowls and garnish with a sprinkle of fresh parsley, if desired. This soup is even better the next day, so don’t be surprised if you find yourself making a double batch!

There you have it! Grandma’s forgotten treasure, now a delightful addition to your weekly menu. This Creamy Wild Rice and Mushroom Soup is guaranteed to warm your soul and leave you wanting more. So, ditch the delivery menus and rediscover the magic of home-cooked comfort food. You might just unearth your own family favorite in the process!