Sopa de arroz salvaje y champiñones

Ingredientes

• 1 cup wild rice, rinsed
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 3 cups cremini or button mushrooms, sliced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 6 cups vegetable broth
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt (or to taste)
• 1/2 cup unsweetened coconut milk or heavy cream (optional)
• 2 tablespoons chopped fresh parsley, for garnish

Preparación

1. 1

   In a large pot, heat olive oil over medium heat. Add onion and garlic and sauté until fragrant and softened, about 3-4 minutes.

2. 2

   Add mushrooms, carrots, and celery to the pot. Cook, stirring occasionally, until vegetables are softened and mushrooms have released their liquid, about 8 minutes.

3. 3

   Stir in the rinsed wild rice, thyme, salt, and pepper. Pour in the vegetable broth and bring to a boil.

4. 4

   Reduce heat to low, cover, and simmer for 45-50 minutes, or until the wild rice is tender and has split.

5. 5

   Optional: Stir in coconut milk or heavy cream for a creamier texture. Taste and adjust seasonings as needed.

6. 6

   Ladle soup into bowls, garnish with chopped fresh parsley, and serve hot.