Mushroom Wild Rice Soup

Instructions

1. Cook the wild rice
   Bring 3 cups of salted water to a boil in a medium saucepan. Add the wild rice, reduce heat to low, cover, and simmer for about 45 minutes, or until the rice is tender and has split open. Drain any excess water and set aside.
2. Prepare the vegetables
   While the rice is cooking, heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the onions, carrots, and celery, and sauté for 5-7 minutes until softened. Add the garlic and cook for another 30 seconds until fragrant.
3. Cook the mushrooms
   Increase heat to medium-high and add the sliced mushrooms to the pot. Cook for 8-10 minutes, stirring occasionally, until the mushrooms have released their moisture and begun to brown. Season with a pinch of salt and pepper.
4. Create the base
   Sprinkle the flour over the mushroom mixture and stir constantly for 2 minutes to cook the flour. Gradually add the broth while stirring continuously to prevent lumps from forming. Add the thyme and bay leaves.
5. Simmer the soup
   Bring the soup to a boil, then reduce heat to low and simmer uncovered for 15 minutes, allowing the soup to thicken slightly and the flavors to meld together.
6. Add the rice and finish
   Stir in the cooked wild rice and heavy cream. Add the soy sauce, which enhances the mushroom flavor. Simmer for an additional 5 minutes. Remove the bay leaves and adjust seasoning with salt and pepper to taste.
7. Serve
   Ladle the soup into warm bowls and garnish with fresh parsley. Serve with crusty bread on the side for a complete meal.