Wild Rice Mushroom Soup – The Perfect Winter Warmer

This Wild Rice Mushroom Soup is a mouthwatering recipe, ideal for those cold winter nights. It's a delicious vegetarian and gluten-free dish that's perfect for those who want to eat more plant-based meals. The best part is that it can easily be made vegan or dairy-free based on your preferences, if that's what you prefer.

Despite its name, wild rice is not rice. It is actually the seed of a native grass. This is a staple in the diet of indigenous people, such as the Chippewa, in the northern United States and adds a unique nutty flavour. With baby bella and shiitake mushrooms, onion, celery, carrots, and herbs and spices, this soup is both hearty and nutritious.

There is no need to worry about the preparation of this soup - it only takes about an hour for the wild rice to be cooked until it bursts and becomes tender. And the best part, you can refrigerate it for up to three days, and can be used as a convenient meal prep option.

Prepare yourself for a cosy bowl of this wild rice mushroom soup and enjoy the flavours. It's impossible to resist going back for more.

• Serve garlic bread alongside the wild rice mushroom soup for a flavorful and crunchy accompaniment.
• Pair the soup with artisan-style or homemade no knead bread for a satisfying and hearty meal.
• Add some freshness to your meal by serving a simple arugula salad or a more elaborate arugula beet salad.

• 1 medium yellow onion
• 3 celery ribs
• 3 medium carrots
• 400 grams of mushrooms: A mix of baby bella and shiitake
• 3 garlic cloves
• 2 tablespoons olive oil
• 2 tablespoons butter
• 2 litres of vegetable broth
• 1 teaspoon garlic powder
• 200 grams of wild rice
• 1 tablespoon each dried thyme, dried oregano and dried dill
• 1 ½ teaspoons kosher salt
• ½ teaspoon black pepper
• 125ml of milk
• 150 grams of grated Parmesan cheese
• 1 tablespoon cornflour
• ½ tablespoon soy sauce, or more salt to taste

• Peel and dice the onion. Prepare the celery by thinly slicing it. Slice the carrots into rounds. Prepare the mushrooms by cleaning them and slicing them (if using shiitakes, remove the tough stems). Crush the garlic.
• Melt the butter in a soup pot, along with the olive oil. Add the onion, celery, and carrot and cook, stirring occasionally, for 5 minutes or until lightly browned. It is now time to add the mushrooms and saute them for 2 minutes. After adding the garlic, stir it for two minutes and then remove from the heat.
• Add the vegetable broth, wild rice, spices, rock salt, and black pepper. As soon as it comes to a boil, reduce the heat to a simmer. I recommend covering the pot for 45 minutes to an hour, and simmering it until the rice is soft, stirring occasionally, until it breaks open.
• Stir in the milk and Parmesan cheese when the wild rice is cooked. Use a liquid measuring cup to measure out 500ml of soup (including veggies, rice, and broth) and blend. Combine the cornflour with the water, then add the sugar. Add it back into the soup.
• Taste and adjust seasonings as needed after adding the soy sauce. Enjoy warm. The soup can be stored in the fridge for up to three days.

• Wild rice is a whole grain that is high in fibre and protein. It contains more antioxidants, vitamins, and minerals compared to white rice. Wild rice is also gluten-free and can support digestive health.
• Onions are rich in antioxidants and have anti-inflammatory properties. They may help improve heart health, control blood sugar levels, and support digestive health.
• Celery is low in calories and high in fiber and a great choice for weight management. It also contains antioxidants, vitamins, and minerals that can promote heart health, aid digestion, and reduce inflammation.
• Carrots are packed with vitamins, minerals, and fibre. They are known for their high content of beta-carotene, which is converted into vitamin A in the body. Carrots support eye health, boost immunity, and promote healthy skin.
• Mushrooms are low in calories and fat but high in nutrients. They are a good source of vitamins, minerals, and antioxidants. Mushrooms also contain beta-glucans, which can boost immune function and have anti-inflammatory properties.

• If you have any soup left, pop it in the freezer (it will last up to 3 months).
• Add or reduce the cornflour depending on how thick or thin you like your soup. Personally we like ours a little on the thicker side, so we add another tablespoon of cornflour.