# What You'll Need:
→ Vegetables & Herbs
01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, finely chopped
03 - 2 celery stalks, diced
04 - 2 medium carrots, diced
05 - 3 garlic cloves, minced
06 - 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
07 - 1 teaspoon fresh rosemary, finely chopped or ½ teaspoon dried rosemary
08 - 1 bay leaf
09 - 2 tablespoons fresh parsley, chopped, plus extra for garnish
→ Mushrooms
10 - 14 ounces mixed wild mushrooms including cremini, shiitake, and oyster, cleaned and sliced
→ Rice
11 - 1 cup uncooked wild rice, rinsed
→ Liquids
12 - 6 cups vegetable broth
13 - ¾ cup plus 2 tablespoons heavy cream or plant-based cream alternative
→ Thickeners & Seasoning
14 - 3 tablespoons all-purpose flour or gluten-free flour blend
15 - 1 tablespoon soy sauce or gluten-free soy sauce
16 - Salt and freshly ground black pepper to taste
# Directions:
01 - Heat olive oil in a large soup pot over medium heat. Add onion, celery, and carrots. Sauté for 6 to 8 minutes until softened.
02 - Stir in garlic, thyme, rosemary, and bay leaf. Cook for 1 minute until fragrant.
03 - Add mushrooms and cook for 6 to 8 minutes until softened and their liquid is mostly evaporated.
04 - Sprinkle flour over the vegetables and stir well to coat. Cook for 1 to 2 minutes.
05 - Gradually add the vegetable broth, stirring constantly to prevent lumps.
06 - Add wild rice and soy sauce. Bring to a boil, then reduce heat. Cover and simmer for 40 to 45 minutes, stirring occasionally, until the rice is tender.
07 - Remove the bay leaf. Stir in the cream and parsley. Simmer uncovered for 2 to 3 minutes until heated through.
08 - Season with salt and black pepper to taste. Adjust thickness with extra broth or cream if desired.
09 - Ladle into bowls, garnish with extra parsley, and serve hot.
