Mushroom and Wild Rice Soup
Hearty and delicious soup with lots and lots of mushrooms.
Servings
4-6
Ready In:
30+ min
Good For:
Dinner
Inroduction
About this Recipe
This recipe was inspired by the 50% off sticker on mushrooms at our local grocery store. There was no way I was going to pass up on two pounds of mushrooms for only a couple bucks. This Mushroom and Wild Rice Soup recipe is hearty, rich and full of flavor. Perfect for a meatless dinner option!
Ingredients
- 32 oz mushrooms, sliced (I remove the stalk and finely dice half of them to add)
- 1 small onion, diced
- 3-5 cloves garlic, minced
- 2 tbsp butter
- 1 cup wild rice
- 4-6 cups broth
- 1 cup half and half
- salt and pepper, to taste
- 1 tsp soy sauce or mushroom soy sauce
- parsley, chopped
- herb de provence (optional but highly recomended)
Our Tips:
-
- Use different variety of mushrooms.
- Add red pepper for spice
- Feel free to add chicken or any other type of protein
- Add veggies like asparagus, broccoli, carrots, etc.
- If you don’t have herb de provence, we recommend adding rosemary, thyme, sage, or any herb blend of your choosing.
Step by Step Instructions
Step 1
In a large pot, add butter, onions and garlic.
Cook on medium to low heat until onions are translucent and garlic is fragrant.
Step 2
If using mushroom stalks, add first and cook for a few minutes.
Then, add the rest of your mushrooms and stir.
Cook on medium heat until all the moisture from the mushrooms is evaporated.
Stir occasionally to keep them from burning.
Step 3
Add pepper, salt, soy sauce, parsely, herb de provence, and any additional herbs and seasoning.
Stir and cook until mushrooms are golden.
In a separate bowl, add your rice and water or broth and let soak for fifteen minutes or so. Then drain liquid.
Step 4
Add one cup of broth and cook until liquid reduced by about half.
Then add an additional 4-5 cups of broth and drained rice.
Cook on medium to high heat until rice is fully cooked.
Step 5
Once rice is cooked, add half and half.
Mix until smooth and creamy.
Step 6
Top with parsley, grated parmesan or whatver toppings you like.
Serve warm and enjoy!
(Note: The rice will soak up more of the “soup” the longer it sits so you might not have as much liquid over time.)
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