‘Get Well’ Wild Rice Soup


  • 2 tablespoons olive oil
  • 8 oz cremini mushrooms, thinly sliced
  • 2 medium carrots, diced
  • 2 ribs celery, diced
  • 1 small white onion, diced
  • 3 cloves garlic, minced
  • 6 cups chicken or vegetable stock
  • 1 1/2 cups uncooked wild rice
  • 1 bay leaf
  • 1 cup half-and-half or heavy cream
  • 1/2 teaspoon dried thyme
  • Kosher salt and freshly ground black pepper, to taste


  1. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the mushrooms, onions, carrots, and celery, and cook until starting to soften, 3-5 minutes. Add garlic and cook until fragrant, about 1 minute.
  2. Stir in chicken stock, rice, and bay leaf and bring to a boil. Reduce heat to medium-low and simmer until rice has cooked through, 25-30 minutes.
  3. Stir in heavy cream or half-and-half and thyme, season to taste with salt and pepper, and serve. Enjoy!