Mushroom and Wild Rice Soup | Flavorful and Hearty

Peel and finely chop the shallots. Crush and finely mince the garlic cloves. Wipe the button mushrooms with a damp paper towel and cut them into medium-thick slices to preserve their pleasant texture. Rinse the wild rice under cold running water and drain well.

In a spacious heavy-bottomed pot, heat the olive oil and half of the butter (15 g). Add the sliced mushrooms and sauté over medium heat for 6-8 minutes, until the released water evaporates and the mushrooms turn golden. Remove 2 tablespoons of the browned mushrooms onto a small plate for the final garnish.

In the same pot, add the remaining butter (15 g), the shallots, and the minced garlic. Sauté over low heat for 2-3 minutes until the shallots turn translucent and fragrant.