Mushroom and Wild Rice Soup
This hearty and comforting Mushroom and Wild Rice Soup combines the earthy flavors of mushrooms with the nutty texture of wild rice. Perfect for a cozy dinner, this soup is both satisfying and nutritious.
Equipment
- 1 Large pot or Dutch oven
- 1 Measuring cups and spoons
- 1 Cutting board
- 1 Stirring spoon
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced such as cremini or button
- 1 cup wild rice, rinsed
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- to taste none salt and pepper
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup spinach, chopped optional
- 1 cup heavy cream or coconut milk optional for creaminess
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook for about 5 minutes until softened.
- Stir in the minced garlic, and cook for an additional minute until fragrant.
- Add the sliced mushrooms to the pot. Cook until they are browned and have released some moisture, about 5-7 minutes.
- Stir in the rinsed wild rice, vegetable broth, dried thyme, and dried rosemary. Bring to a boil, then reduce heat to low and cover. Simmer for about 20 minutes.
- After 20 minutes, add the carrots and celery to the pot. Continue to simmer for another 10 minutes, or until the vegetables and rice are tender.
- If using, stir in the chopped spinach and the heavy cream or coconut milk. Heat through for an additional 2-3 minutes. Season with salt and pepper to taste.
- Remove from heat and serve hot. Enjoy!
Notes
You can substitute wild rice with brown rice if needed, but cooking times may vary. For a vegan option, omit the heavy cream and use only coconut milk or serve as is without cream. Feel free to add other vegetables like potatoes or peas for extra nutrients.