Description
A hearty wild rice mushroom soup that combines earthy flavors and wholesome ingredients.
Ingredients
Scale
- 1 cup wild rice
- 4 cups vegetable broth
- 2 cups mushrooms, sliced
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 1 cup heavy cream
- Salt and pepper to taste
Instructions
- Rinse the wild rice under cold water.
- In a large pot, combine wild rice and vegetable broth. Bring to a boil.
- Reduce heat and simmer for about 40 minutes, or until rice is tender.
- In a separate skillet, sauté onions, carrots, celery, and garlic until soft.
- Add sliced mushrooms, thyme, and rosemary to the skillet. Cook until mushrooms are tender.
- Combine the sautéed mixture with the cooked rice and broth.
- Stir in heavy cream, salt, and pepper. Heat through.
- Serve hot.
Notes
- Store leftovers in the refrigerator for up to 3 days.
- This soup can be frozen for up to 2 months.
- Adjust the thickness by adding more broth if desired.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 40mg
Keywords: Wild Rice Mushroom Soup, Mushroom Soup, Vegetarian Soup