What's For Dinner: Wild Rice and Mushroom Soup

November always feels like a bit of a slow, steady breath, doesn't it? The world outside seems to settle into itself, pulling the vibrant hues of autumn inward. It's a time when I find myself gravitating towards warmth and quiet moments. The air gets crisp, the last of the leaves finish their grand display, and suddenly, all I want is something comforting that nourishes both body and soul.

This year, my kitchen has been filled with the simmering scents of this Wild Rice and Mushroom Soup. It’s the kind of meal that feels like a warm, unassuming hug on a chilly evening. I like how it’s hearty enough to be satisfying but not so heavy that it weighs you down. There's something really grounding about the earthy flavors of the mushrooms mingling with the chewiness of the wild rice. It just feels right for this season, a little reminder that even when things slow down, there's still so much goodness to be found.

I often think about how God provides such simple, good things for us to enjoy – the shifting seasons, the warmth of a home, and even the comfort of a well-made meal. There's a real blessing in slowing down and appreciating these everyday gifts, finding contentment in the small routines.

Ingredients

• 1 tablespoon olive oil or butter
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 8 ounces cremini mushrooms, sliced (or a mix of your favorites)
• 2 cloves garlic, minced
• 6 cups vegetable broth (or chicken broth, if you prefer)
• 1 cup wild rice blend (check package for cooking time, some blends cook faster)
• 1/2 cup heavy cream (or a dairy-free alternative like cashew cream for a lighter option)
• 1 teaspoon dried thyme
• Salt and freshly ground black pepper to taste
• Fresh parsley, chopped, for garnish (optional)

Instructions

1. In a large pot or Dutch oven, warm the olive oil or butter over medium heat. Add the chopped onion, carrots, and celery. Cook until softened, about 5-7 minutes.
2. Add the sliced mushrooms and cook until they release their moisture and start to brown, another 5-8 minutes. Stir in the minced garlic and dried thyme, and cook for about 1 minute more until fragrant.
3. Pour in the vegetable broth and add the wild rice blend. Bring the soup to a simmer, then reduce the heat to low, cover, and cook for 45-60 minutes, or until the wild rice is tender. (Cooking time can vary, so taste-test your rice!)
4. Once the rice is cooked, stir in the heavy cream. Let the soup warm through gently for a few minutes, but avoid bringing it to a rolling boil after adding the cream.
5. Season with salt and freshly ground black pepper to your liking. I tend to add a bit more pepper than I think I need; it really brings out the flavors.
6. Ladle into bowls and garnish with fresh parsley, if you have some on hand. It adds a nice little pop of color.

This soup always reminds me that sometimes the best things in life are the ones that take a little time, simmering on the stove, filling the house with a comforting aroma. It’s a simple pleasure, but those are often the most profound, aren't they?

What simple comforts are you leaning into as the days grow shorter?

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Photo by nrd (@ndetito)

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