Food: Wild Rice, Mushroom and Cream Soup

Oh it rained so hard last night in San Francisco, that it woke me up, when I heard some sort of dripping happening somewhere over the bathroom. Yikes! Not looking forward to what that could mean. Anyway, I normally announce what I plan to cook for dinner the day before – just to get everyone excited about the menu. But sometimes I decide mid-day the day of, what I’ll be making for dinner – kind of like this soup – I am going to make less the slow cooker (since I don’t own one)


  • 1 cup dry wild rice
  • 1/2 sweet onion, diced
  • 6 carrots, chopped
  • 5 cups low-sodium veggie or chicken broth
  • 1 cup dry white wine
  • 1 tablespoon chopped fresh thyme + 3 thyme sprigs
  • 2 bay leaves
  • 1 teaspoon paprika
  • 1/2 teaspoon crushed red pepper flakes
  • 1 parmesan rind + 1/2 cup grated parmesan, plus more for serving
  • 1 cup whole milk or heavy cream
  • kosher salt and pepper
  • 2 pounds mixed mushrooms, roughly torn
  • 4 cloves garlic, smashed
  • 1 stick (8 tablespoons) butter
  • zest from 1 lemon (more)

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