Cozy Autumn Wild Rice Soup Recipe

Instructions

1. 1
   Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery; sauté for 4-5 minutes until softened. Stir in garlic and cook 1 minute.
2. 2
   Add mushrooms to the pot. Cook for 5 minutes, stirring occasionally, until tender and flavorful. Season with salt, pepper, thyme, and toss in the bay leaf.
3. 3
   Pour in vegetable broth and add rinsed wild rice. Bring to a boil, reduce heat to low, cover, and let it simmer for 40-45 minutes, stirring occasionally.
4. 4
   While soup simmers, melt butter in a small skillet. Whisk in flour and cook for 1-2 minutes. Gradually whisk in coconut milk (or half-and-half) until smooth and thickened.
5. 5
   Remove bay leaf from the soup. Stir the creamy mixture into the pot, add spinach if using, and cook just until wilted. Finish with lemon juice for a pop of freshness.
6. 6
   Taste and adjust seasoning as needed. Serve hot, topped with chopped fresh parsley or thyme.