Warm up the oil.
In a big pot, warm the high-quality olive oil on medium heat. Once the pan is hot, put in the sliced celery, chopped carrots, and onions. Cook the vegetables in a pan for about 2 minutes or until they start to get soft, stirring from time to time.
Include the mushrooms.
Put the cut mushrooms into the pot. Cook the mushrooms for around 5 minutes, stirring often, until they release their liquid and most of it disappears, making their earthy flavors stronger.
Make the Roux
Put the flour on top of the vegetables, then add the pepper and salt. Stir constantly for 2 minutes to make sure the flour covers the vegetables evenly and starts to cook. This will make the soup thicker.
Include the broth.
Slowly add the vegetable broth while stirring to collect any browned pieces from the bottom of the pot to enhance the taste. Heat the mixture until it boils, then let it simmer while stirring from time to time until it thickens slightly, which should take around 2 minutes.
Include the last ingredients.
Add the cooked wild rice, cream, lemon juice, and parsley. Keep cooking the soup on medium heat for 2 more minutes so the flavors mix well and the soup warms up completely. Heat it up and savor.
Written reminders.
To make this wild rice and mushroom soup without gluten, swap the regular flour for a gluten-free flour mix or cornstarch. To thicken the soup, mix 1 to 2 tablespoons of cornstarch with a little cold water before adding it to the soup to prevent lumps. This change will help the soup stay creamy without gluten.
Healthy eating
Calories: 297 | Carbohydrates: 35g | Protein: 8g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 34mg | Sodium: 349mg | Potassium: 514mg | Fiber: 5g | Sugar: 6g | Vitamin A: 6069IU | Vitamin C: 9mg | Calcium: 54mg | Iron: 2mg