¾ cup wild rice + ¼ cup basmati, or 1 cup wild rice blend of your choice
small pinch of thyme
salt and pepper
yogurt and parsley, to serve
Instructions
dice the onion, celery and garlic
heat a medium pot over medium high heat; add 1 tablespoon olive oil
add onion, celery and garlic; season; cook until softened
slice the mushrooms and add to the pot; season with salt and pepper and cook until lightly browned
add pinch of thyme and 1 liter stock, bring to simmer & cook for 10-15 minutes
using an immersion blender, partially blend the mushroom and stock mix until soup is mostly smooth with some blended pieces and a few intact mushroom slices.
add rice blend; cook for about 30 minutes until basmati is falling apart and wild rice is just tender.
taste for seasoning - add salt and pepper if you need to do so.
at this point, you may need to add more stock (I did) until soup is a desired consistency.
garnish with a swirl of yogurt and some parsley.
Recipe by The Bright Kitchen at https://www.thebrightkitchen.com/mushroom-wild-rice-soup/