Warm, hearty and comforting, this one-pot recipe is perfect for chilly winter evenings. Packed with earthy mushrooms, nutty wild rice, and a creamy base, it’s a bowl of cozy goodness.

Ingredients

2 tbsp olive oil or butter

1 medium yellow onion, diced

3 garlic cloves, minced

2 carrots, peeled and diced

2 celery stalks, diced

1 lb. mixed mushrooms (button, cremini, or 

shiitake), sliced

1 cup wild rice, rinsed

6 cups vegetable or chicken broth

1 cup unsweetened coconut milk or heavy cream 

1 tsp dried thyme

1 bay leaf

Salt and pepper to taste

Fresh parsley for garnish

Instructions

Sauté the Aromatics. Heat the olive oil or butter in a large pot over medium heat. Add the onion, garlic, carrots, and celery. Cook until the vegetables are softened, about five minutes.

Cook the Mushrooms. Add the mushrooms and cook for another five-seven minutes, stirring occasionally, until they release moisture and begin to brown.

Simmer the Soup. Stir in the wild rice, broth, thyme, bay leaf, and a generous pinch of salt and pepper. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 40–45 minutes or until the rice is tender.

Add Creaminess. Once the rice is cooked, stir in coconut  milk or cream. Let the soup simmer for an additional five minutes to meld the flavors.

Season and Serve. Taste and adjust the seasoning with more salt and pepper if needed. Remove the bay leaf before serving. Ladle the soup into bowls and garnish with fresh parsley.