Description
This hearty Mushroom Wild Rice Soup is a comforting blend of mushrooms, wild rice, and vegetables, perfect for chilly days.
Ingredients
Scale
- 1 cup wild rice
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 3 carrots, diced
- 2 stalks celery, diced
- 6 cups vegetable broth
- 1 teaspoon thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups spinach, chopped
Instructions
- Rinse the wild rice and set aside.
- In a large pot, heat olive oil over medium heat. Add onion and garlic, cooking until translucent.
- Add mushrooms, carrots, and celery, and sauté until tender.
- Stir in the wild rice, vegetable broth, thyme, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 40-45 minutes, or until rice is tender.
- Stir in the chopped spinach and cook for an additional 5 minutes.
- Serve hot, garnished with fresh herbs if desired.
Notes
- For a creamier soup, add 1 cup of cream or coconut milk during the last few minutes of cooking.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soups
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 3g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg