Creamy and flavorful chanterelle mushroom and wild rice soup

Indulge in a warm bowl of creamy and flavorful chanterelle mushroom and wild rice soup. This hearty soup is perfect for chilly nights, combining the earthy flavors of chanterelle mushrooms with the nuttiness of wild rice. With a touch of cream and aromatic herbs, this soup is both comforting and satisfying. Enjoy it as a main course or serve it as an appetizer for a special dinner.

Ingredients

• 2 cups chanterelle mushrooms, cleaned and sliced
• 1 cup wild rice
• 4 cups vegetable or chicken broth
• 1 onion, diced
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 cup heavy cream
• Salt and pepper to taste
• Chopped fresh parsley for garnish

Directions

1. In a large pot, heat some olive oil over medium heat.
2. Add the diced onion, minced garlic, diced carrot, and diced celery. Saute until the vegetables are softened.
3. Add the sliced chanterelle mushrooms and cook until they release their moisture and begin to brown.
4. Rinse the wild rice under cold water and add it to the pot along with the bay leaf, dried thyme, and dried rosemary.
5. Pour in the vegetable or chicken broth and bring the soup to a boil.
6. Reduce the heat to low, cover the pot, and simmer for about 30 minutes or until the wild rice is tender.
7. Remove the bay leaf from the soup and discard it.
8. Using an immersion blender or a regular blender, puree about half of the soup until smooth. This will help thicken the soup while still leaving some texture.
9. Return the soup to the pot and stir in the heavy cream. Season with salt and pepper to taste.
10. Simmer the soup for another 5 minutes to heat through.
11. Serve the chanterelle mushroom and wild rice soup hot, garnished with chopped fresh parsley.

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