Mushroom and Wild Rice Soup

This is a warm, hearty, and earthy soup that is great on a cold evening.

Serves 4-6

2 tbsp olive oil

1 medium onion, chopped

2 cloves garlic, finely chopped

2 carrots, peeled and chopped

1 tbsp fresh thyme

2 portobello mushrooms, chopped

8 oz package of cremini mushrooms, sliced

½ cup white wine

1 cup wild rice

5 cups vegetable stock

Hot sauce

Salt and pepper to taste

Heat the oil in a large pot. Cook the onion until translucent, about 8 minutes. Add the garlic, thyme, and carrots, and cook for another 5 minutes. Season with salt and pepper. Add in both mushrooms and cook until the liquid has evaporated and then mushrooms are brown. Pour in the wine and a stir until the wine has reduced. Add in the wild rice and vegetable broth. Bring to a boil and then reduce to a simmer. Cover pot to cook the rice for about 30 minutes, or until the rice in tender. Add in a couple splashes of hot sauce and taste the soup to see if it needs any additional salt and pepper. Serve and enjoy!

Ingredients chopped and ready to go.

Mushrooms cooking

Finished soup!