Mushroom and Herb Wild Rice Soup

Instructions

1. Cook the wild rice
   In a medium saucepan, bring 3 cups of water to a boil. Add the wild rice blend with a pinch of salt, reduce heat to low, cover, and simmer for about 40-45 minutes until the rice is tender but still slightly chewy. Drain any excess water and set aside.
2. Prepare the vegetables
   While the rice cooks, heat olive oil in a large Dutch oven or soup pot over medium heat. Add the diced onions, carrots, and celery. Cook for 5-7 minutes until vegetables begin to soften. Add the minced garlic and cook for another 1 minute until fragrant.
3. Cook the mushrooms
   Add the sliced mushrooms to the pot and increase heat to medium-high. Cook for 8-10 minutes, stirring occasionally, until the mushrooms have released their moisture and begun to brown. Add the thyme and rosemary, stirring to combine.
4. Create the soup base
   Sprinkle the flour over the vegetable mixture and stir continuously for 2 minutes to cook the flour. Gradually pour in the broth while stirring to prevent lumps. Add the bay leaves, then bring the soup to a simmer.
5. Simmer the soup
   Reduce heat to medium-low and simmer the soup for 15 minutes, allowing it to thicken slightly. Stir occasionally to prevent sticking.
6. Combine with rice
   Add the cooked wild rice to the soup and simmer for another 5 minutes to allow the flavors to meld. Remove the bay leaves.
7. Finish with cream
   Reduce heat to low. Stir in the heavy cream and warm through for 2-3 minutes, being careful not to boil. Season with salt and freshly ground black pepper to taste.
8. Serve
   Ladle the soup into bowls and garnish with fresh chopped parsley. Serve hot with crusty bread for a complete meal.