1. Cook the Wild Rice

Start by cooking the wild rice. In a medium saucepan, combine the wild rice with 2 cups of water and bring it to a boil. Reduce the heat to low, cover, and simmer for about 40-45 minutes, or until the rice is tender and has absorbed all the water. Once done, set the rice aside.

2. Sauté the Vegetables

While the rice is cooking, heat the olive oil in a large soup pot over medium heat. Add the diced onion, garlic, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables are softened and fragrant.

3. Add the Mushrooms and Herbs

Next, add the sliced mushrooms, dried thyme, and rosemary to the pot. Cook, stirring occasionally, for about 5-7 minutes, until the mushrooms release their moisture and become tender. This will deepen the flavor of the soup and help develop that rich mushroom taste.

4. Add the Broth and Simmer

Pour in the vegetable broth and water, then add the bay leaf. Stir everything together and bring the mixture to a boil. Once it’s boiling, reduce the heat to low and let it simmer for about 15-20 minutes, allowing all the flavors to meld together.

5. Incorporate the Cream and Wild Rice

Once the soup has simmered, add the cooked wild rice and heavy cream to the pot. Stir well and let the soup cook for an additional 5 minutes. If you’re using coconut milk, this will add a subtle hint of sweetness to balance out the savory flavors.

6. Season to Taste

Finally, taste the soup and adjust the seasoning with salt and pepper. Feel free to add more thyme or rosemary for an extra punch of flavor.