Wild Rice and Mushroom Soup:

1. Rinse the wild rice under cold water. In a pot, combine the wild rice and broth. Bring to a boil, then reduce heat, cover, and simmer for about 45-60 minutes or until the rice is tender.
2. In a large pot, heat olive oil over medium heat. Add chopped onion, diced carrots, and diced celery. Sauté until the vegetables are softened.
3. Add minced garlic and sliced mushrooms to the pot. Cook until the mushrooms release their moisture and become golden brown.
4. Pour in the cooked wild rice (with broth), dried thyme, bay leaf, salt, and black pepper. Bring the soup to a simmer.
5. Add milk and heavy cream (if using). Simmer for an additional 10-15 minutes to allow the flavors to meld.
6. Adjust the seasoning to taste and remove the bay leaf before serving.
7. Serve the soup hot, garnished with fresh parsley.

Approximate Nutritional Information (per serving, assuming 6 servings):

Please note that these values are estimates and can vary based on specific product choices and portion sizes:

• Calories: 250-300
• Protein: 7-9g
• Fat: 10-12g
  • Saturated Fat: 4-5g
  • Monounsaturated Fat: 4-5g
  • Polyunsaturated Fat: 1g
• Carbohydrates: 35-40g
  • Dietary Fiber: 4-6g
  • Sugars: 5-6g
• Net Carbs: 29-34g
• Sodium: 600-800mg (may vary based on the salt content of ingredients)