Mushroom Wild Rice Soup
I’ve mentioned countless times that my daughter and I can both eat soups year round, which makes me EXTRA excited that its officially soup season this year! I love adding wild rice to soups for that nutty bite and texture that adds something really special to something already so delicious and comforting. You can add meat to this if you like, although I love it with just veggies, and you can even make it vegan by switching the butter for olive oil and omitting the heavy cream at the end! Give this a try and don’t forget to tag me on Instagram when you do (@thebitewithjackie) so I can see and share!
Ingredients:
16oz baby bella mushrooms, sliced
3 stalks celery, diced
3 carrots, diced
1 medium yellow onion, diced
1 clove garlic, minced
2 tablespoons unsalted butter
1 tablespoon all purpose flour
1 ½ teaspoons poultry seasoning
6 cups low sodium vegetable broth
1 ½ cup uncooked wild rice (find one without seasoning mixed in if possible)
1/3 cup heavy cream
Salt and pepper to taste
Directions:
Preheat a large soup pot to medium heat, add in the butter and let it melt, then add in the onions, carrots, celery, mushrooms and garlic. Sprinkle with just a bit of salt and pepper (if you’re not able to find low sodium vegetable broth like me, be mindful of the amount of salt you use here). Let the veggies cook down, soften an release their juices, then add in the flour and poultry seasoning. The mixture will begin to thicken slightly.
Add in all the veggie broth, stir from the bottom to be sure the flour isn’t sticking, then add in all the wild rice (mine takes about 40 minutes to cook, but cook according to the package directions on your wild rice). Stir from the bottom again to be sure the rice isn’t sticking to the bottom of the pot, bring the soup to a boil and then lower to a simmer. Cook for 40 minutes or until the rice is fully cooked – if your rice doesn’t take 40 minutes to cook, add it in towards the second half of cooking and continue simmering till your rice is cooked through.
Remove the pot from the heat and stir in the heavy cream before serving. Enjoy!
Mushroom Wild Rice Soup
Ingredients
- 16 oz baby bella mushrooms sliced
- 3 stalks celery diced
- 3 carrots diced
- 1 medium yellow onion diced
- 1 clove garlic minced
- 2 tablespoons unsalted butter
- 1 tablespoon all purpose flour
- 1 ½ teaspoons poultry seasoning
- 6 cups low sodium vegetable broth
- 1 ½ cup uncooked wild rice find one without seasoning mixed in if possible
- 1/3 cup heavy cream
- Salt and pepper to taste
Instructions
- Preheat a large soup pot to medium heat, add in the butter and let it melt, then add in the onions, carrots, celery, mushrooms and garlic. Sprinkle with just a bit of salt and pepper (if you’re not able to find low sodium vegetable broth like me, be mindful of the amount of salt you use here). Let the veggies cook down, soften an release their juices, then add in the flour and poultry seasoning. The mixture will begin to thicken slightly.
- Add in all the veggie broth, stir from the bottom to be sure the flour isn’t sticking, then add in all the wild rice (mine takes about 40 minutes to cook, but cook according to the package directions on your wild rice). Stir from the bottom again to be sure the rice isn’t sticking to the bottom of the pot, bring the soup to a boil and then lower to a simmer. Cook for 40 minutes or until the rice is fully cooked – if your rice doesn’t take 40 minutes to cook, add it in towards the second half of cooking and continue simmering till your rice is cooked through.
- Remove the pot from the heat and stir in the heavy cream before serving. Enjoy!
