Hearty Wild Rice And Mushroom Soup Recipe

About this recipe

A comforting and flavorful dinner soup featuring wild rice, mushrooms, and aromatic herbs, perfect for solution seekers looking for a satisfying meal.

Ingredients

• 14 g On1Y Basil Leaves
• 10 g Fresh Thyme
• 1 Pack Button Mushroom (Anabe)
• 200 g Peeled Sambhar Onion By Urban Harvest
• 175 g Lemon - Imported
• 1 pack (250 ml) Brothsmen Tomato Basil Ready-To-Eat Liquid Soup
• 100 g Mother Dairy Salted Butter
• 50 g + 30 g Snapin Oregano Seasoning + Chilli Flakes Combo
• 250 ml Dabur Hommade Lemon Juice (Bottle)
• 70 g Namakwali Authentic Mix Seasoning Flavoured Salt
• 1 pc (50 g) Everest Tasteeto Black Pepper | Grinder Cap Bottle
• 80 g Knorr Vegetables Stock Cubes
• 1 kg Whole Farm Premium Brown Rice

Instructions

1. 1. Melt 3 tbsp of sweet butter in a large soup kettle over medium heat.
2. 2. Clean 12 oz of mushrooms by peeling them and removing the woody parts of the stems. Slice them thinly.
3. 3. Add 1/8 tsp of basil, 1/8 tsp of oregano, 1/8 tsp of thyme, and 2 tbsp of grated onion with its juice to the kettle. Stir well.
4. 4. Cover the kettle and let the mushrooms sweat over medium-low heat for about 10 minutes, stirring occasionally, until they are soft and tender.
5. 5. Add 6 cups of water and 1/2 cup of brown rice to the kettle. Bring the mixture to a boil, then reduce the heat to low and simmer for 45 minutes, or until the rice is fully cooked.
6. 6. Stir in 2 tbsp of lemon juice and adjust seasoning with salt and pepper to taste. Serve hot, garnished with a lemon slice and a sprinkle of grated Romano cheese.