Easy Wild Rice and Mushroom Soup
5 cups vegetable broth
1 tablespoon olive oil
1/2 onion, sliced
2 cloves garlic, minced
1 package mushrooms (I used button, but whatever you have works), sliced
1 tablespoon dried basil
1/8 teaspoon (dash) salt
1/8 teaspoon (dash) pepper
dried parsley, for color (optional)
3/4 cup wild rice, uncooked
1. Bring broth to a boil over medium heat. (If using cubes, let these dissolve while preparing onions and mushrooms.)
2. Pour olive oil into a large skillet on low heat and add sliced onions, cooking until translucent and soft. Add garlic, cooking until fragrant, then add mushrooms last. Cook until mushrooms are slightly softened and add the basil, salt and pepper (if desired), and parsley.
3. Add the wild rice to the boiling broth and reduce heat to simmer. Add the mushroom and onion mixture to the broth, cover and simmer for approximately 45 minutes, or until rice is cooked. Enjoy!
Source of recipe: Needed something to do with mushrooms in my fridge.