Ingredients:

  • 2 tbsp (28g) unsalted butter
  • 1 medium (110g) yellow onion, finely diced
  • 4 cloves (12g) garlic, minced
  • 1 lb (450g) mixed mushrooms (Cremini, Shiitake, or Oyster), sliced
  • 1 tsp (5g) dried thyme
  • 6 cups (1.4L) low-sodium vegetable broth
  • 2 cups (300g) cooked wild rice
  • 1 tbsp (15ml) soy sauce
  • 5 oz (140g) fresh baby spinach, packed
  • 1/2 cup (120ml) heavy cream
  • 1 tbsp (15ml) fresh lemon juice

Instructions:

  1. Heat the butter or oil in a large pot over medium heat. Add the diced onion and sauté for 3–5 minutes until translucent. Stir in the minced garlic and thyme, cooking for 60 seconds until fragrant.
  2. Increase the heat slightly and add the sliced mushrooms. Let them sit undisturbed for 3–4 minutes to develop a mahogany-colored sear. Once golden brown, stir in the soy sauce to glaze the mushrooms.
  3. Pour in the vegetable broth and bring to a gentle boil. Stir in the pre-cooked wild rice. Lower the heat and simmer for 10 minutes. (Optional: Use an immersion blender to pulse the soup 3–4 times to release rice starch for thickness).
  4. Turn the heat to low. Stir in the heavy cream and fresh baby spinach. Stir gently for 1–2 minutes until the spinach is just wilted. Remove from heat and stir in the lemon juice.