Creamy Wild Rice Soup
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 1 medium carrot diced
- 1 stalk celery diced
- 2 cloves garlic minced
- 1 teaspoon Italian seasoning
- 8 ounces cremini mushrooms sliced
- 1 cup wild rice
- 6 cups vegetable broth
- 1 pound Yukon Gold potatoes diced
- 1 cup heavy cream
- to taste salt
- to taste black pepper
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add onion, carrots, and celery and sauté until softened, about 5-7 minutes.
- Add garlic and Italian seasoning and cook for 1 minute more.
- Add mushrooms and wild rice and cook until mushrooms soften, about 3-5 minutes.
- Pour in vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally.
- Add potatoes and continue cooking for another 10 minutes, or until potatoes are tender.
- Stir in heavy cream and heat through. Season with salt and pepper to taste.
- Serve warm.
