Creamy Wild Rice Soup

Instructions

1. 1

   Heat the oil in a Dutch oven or stockpot and sauté the onion, carrots, and celery over medium-high heat for about 7 minutes, until softening.

2. 2

   Add the mushrooms and garlic and cook 1 to 2 minutes, stirring nearly constantly, until fragrant.

3. 3

   Sprinkle in the flour, stir to combine, and cook 1 to 2 minutes, stirring nearly constantly.

4. 4

   Add the rice, 1 teaspoon salt, poultry seasoning, thyme, rosemary, pepper, broth, and bay leaves. Bring to a boil and cook fairly rapidly for about 30 minutes, until the liquid has reduced by nearly half, stirring occasionally and scraping up any rice from the bottom.

5. 5

   Reduce heat to medium-low, cover, and simmer for about 25 minutes, until the rice is as tender as you like (wild rice stays fairly chewy even when done).

6. 6

   Uncover, stir in the cream, and simmer gently, uncovered, for about 10 minutes, until slightly thickened — avoid a hard boil once the cream is in, or it may break. The soup thickens further as it cools, and leftovers will thicken more in the fridge.

7. 7

   Remove the bay leaves and stir in the parsley.

8. 8

   Taste and adjust with lemon juice, a pinch of sugar, salt, or pepper as desired. Serve immediately.