Step-by-Step Instructions

Step 1: Prepare the Wild Rice

• Rinse the wild rice thoroughly under cold water and set it aside.
• If you prefer a nuttier taste, toast the rice in a dry pan over medium heat for 3–4 minutes before cooking.

Step 2: Sauté the Aromatics

• Heat 2 tablespoons of olive oil or butter in a large stockpot over medium heat.
• Add diced onions, celery, and carrots. Cook until softened, about 5 minutes.
• Stir in minced garlic, thyme, and bay leaf, cooking for an additional 1–2 minutes until fragrant.

Step 3: Add the Mushrooms

• Increase the heat slightly and add sliced mushrooms.
• Cook for 5–7 minutes until the mushrooms release their moisture and begin to brown.

Step 4: Incorporate the Broth and Rice

• Slowly pour in the broth and water, stirring to combine.
• Add the rinsed wild rice, bring the mixture to a boil, and then reduce to a simmer.
• Cover and cook for 35–40 minutes, stirring occasionally to prevent sticking.

Step 5: Create the Creamy Base

• In a small bowl, whisk 2 tablespoons of flour with ¼ cup of cold water to create a slurry.
• Stir the slurry into the simmering soup, allowing it to thicken slightly.

Step 6: Add Cream and Final Touches

• Reduce heat to low and stir in the heavy cream or coconut milk.
• If using spinach or kale, add it during the last 5 minutes of cooking.
• Season the soup with salt and pepper to taste.

Step 7: Optional Blending

• For a partially creamy texture, use an immersion blender to blend about ¼ of the soup directly in the pot.
• Alternatively, remove 2 cups of soup, blend it in a stand blender, and return it to the pot.

Step 8: Serve and Enjoy

• Ladle the soup into bowls and garnish with freshly chopped parsley or a drizzle of olive oil.
• Pair with crusty bread or a side salad for a complete meal.