Description
A hearty and comforting wild rice and mushroom soup simmered with aromatic herbs, tender vegetables, and a touch of creaminess — perfect for chilly fall and winter days.
Ingredients
Scale
- 1 cup uncooked wild rice (rinsed)
- 1 tablespoon olive oil or butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, diced
- 1 cup mushrooms, sliced
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ½ teaspoon black pepper
- 1 teaspoon salt (adjust to taste)
- 1 cup milk or coconut milk (optional for creaminess)
- 2 tablespoons flour or cornstarch slurry (to thicken)
- ½ cup chopped spinach or kale (optional)
- Fresh parsley for garnish
Instructions
- Heat olive oil or butter in a large pot over medium heat. Add onion, garlic, carrots, celery, and mushrooms. Sauté for 6–8 minutes until tender and fragrant.
- Stir in the rinsed wild rice, thyme, rosemary, salt, and pepper. Pour in the vegetable broth and bring to a boil.
- Reduce heat to low, cover, and simmer for 45–50 minutes, stirring occasionally, until rice is tender and the soup thickens naturally.
- In a small bowl, whisk flour or cornstarch into milk. Pour mixture into the soup, stirring well. Simmer for an additional 5 minutes until creamy and slightly thickened.
- Add chopped spinach or kale if desired, and cook for 2 more minutes. Garnish with fresh parsley before serving.
Notes
For vegan option, use olive oil and coconut milk. For extra flavor, add a splash of white wine while sautéing the vegetables. This soup freezes well and tastes even better the next day.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 4g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 5mg