Ultimate Low-Fat Hearty Mushroom and Wild Rice Winter Soup

Directions

• Put aside three button mushrooms, slice them lengthwise, and fry in butter for garnish.
• Wash wild rice until water runs clear.
• Bring 4 cups (1 liter) of salted water to a boil, add wild rice, and turn the heat down to a simmer. Cover and cook for 40-45 minutes or until rice starts to split and tender. If some liquid is left, drain through a fine-mesh sieve and set aside.
• Dice onion and celery. Chop mushrooms and mince garlic.
• In a soup pot over medium-high heat, warm olive oil. Add onions and celery. Season with salt and pepper, and cook, stirring, for about 5 minutes or until vegetables have softened.
• Add mushrooms and cook until they release their liquid, 3-5 minutes. Cramble mushroom bullion cube.
• Stir in garlic and thyme springs and stir for 30 seconds until garlic is fragrant. Don’t let the garlic singe.
• Season with salt and pepper.
• Pour in 4 cups (1 liter) of boiling water and cooked wild rice. Simmer, partially covered, for 20 minutes.
• Add cream, simmer for another 10 minutes, and remove from heat.
• Stir in Dijon, taste, and season again if you wish.