Wild Rice and Mushroom Soup

Instructions

1. Cook the wild rice
   In a medium saucepan, combine the wild rice with 3 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 40-45 minutes until 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 soup pot over medium heat. Add onions, carrots, and celery, and sauté for 5-7 minutes until vegetables begin to soften. Add garlic and cook for another 30 seconds until fragrant.
3. Cook the mushrooms
   Increase heat to medium-high and add mushrooms and thyme to the pot. Cook for 8-10 minutes, stirring occasionally, until mushrooms have released their moisture and begun to brown. Season with a pinch of salt and pepper to help draw out moisture.
4. Create the soup base
   Sprinkle flour over the vegetables and mushrooms. Stir constantly for 1-2 minutes to cook the flour. Gradually whisk in the broth, ensuring there are no lumps. Add the bay leaf and soy sauce, then bring the mixture to a gentle boil.
5. Simmer the soup
   Reduce heat to low and simmer uncovered for 15 minutes, stirring occasionally, allowing the soup to thicken slightly. The vegetables should be tender but not mushy.
6. Combine rice and finish the soup
   Add the cooked wild rice to the soup. Stir in the heavy cream and heat through without boiling. Taste and adjust seasoning with salt and pepper as needed. Remove the bay leaf before serving.
7. Serve and garnish
   Ladle the hot soup into bowls and garnish with freshly chopped parsley. Serve immediately with crusty bread on the side for a complete meal.