Creamy Mushroom and Wild Rice Soup

Here's a comforting soup recipe for you -- creamy mushroom and wild rice. It’s perfect for cozy, autumn days. It's rich, flavorful, and full of earthy mushroom goodness. Enjoy!

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Creamy Mushroom and Wild Rice Soup
Serves 4 - 6

Ingredients:

4 tablespoons butter, divided
1/2 lb cremini mushrooms, sliced
1 large onion, diced
2 garlic cloves, minced
3 carrots, diced
3 celery stalks, diced
1/4 cup white wine
1/3 cup flour
1 cup wild rice, rinsed
6 cups chicken broth
1 teaspoon soy sauce
1 tablespoon beef base
5 stems of fresh thyme (or 1/2 teaspoon dried thyme)
1 teaspoon smoked paprika
1/4 teaspoon Kosher salt
1/4 teaspoon freshly cracked black pepper
1 cup kale, chopped finely
1 cup heavy cream

Directions:

1. In a large pot, heat 2 tablespoons ofthe butter over medium heat. Addthe sliced mushrooms to the potand sauté until they release theirliquid and begin to brown. Stir as needed and cook until they are browned on all sides, about 8-10minutes. Set on a plate for later use.

2. Add the remaining 2 tablespoons of butter and sauté the onion,carrots, and celery. Cook until the vegetables are softened, about 5 minutes. Add the garlic, and cook for another 2 minutes.

3. Add the sautéed mushrooms back to the pot. Then, add 1/4 cup white wine, and let the wine cook until reduced by half.

4. Sprinkle the vegetables with the flour, and stir until coated. Add the chicken broth and soy sauce. For extra depth, stir in the beef base until dissolved.

5. Stir in the wild rice. Add the thyme, smoked paprika, salt, and pepper. Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for 40-55 minutes, or until the rice is tender.

6. Once the rice is cooked, stir in the chopped kale.

7. Add the heavy cream. Let the soup heat through, about 5 minutes. Taste and adjust seasonings, as needed.

8. Ladle the soup into bowls and enjoy warm.