Mushroom and Wild Rice Soup
Try this Mushroom and Wild Rice Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 0
white meat free
tree nut free
nut free
gluten free
red meat free
contains fish
dairy free
pescatarian
- 1 t olive oil
- 1/4 tsp black pepper
- 1 large yellow onion diced
- 4 celery stalks diced
- 1 tsp sea salt
- 1 1/2 tsp dried thyme
- 1 lb mixed mushrooms chopped (i used button, shitake, oyster, and cremini)
- 6 cups vegetable broth/stock
- 1 cup wild rice (i used lundberg's wild blend)
- 1 t red wine vinegar
- Carbohydrate 33.944414736 g
- Cholesterol 0 mg
- Fat 15.495336558 g
- Fiber 9.81117380967255 g
- Protein 16.815116733 g
- Saturated Fat 2.2005422191 g
- Serving Size 1 1 recipe (782g)
- Sodium 1901.3098685 mg
- Sugar 24.1332409263275 g
- Trans Fat 1.1629959446 g
- Calories 306 calories
Add olive oil to a large pot on medium-high heat.Add onions and sauté until translucent (about 5 mins).Add celery and cook for another minute before adding mushrooms.Let mushrooms cook for about 10 mins or until they've reduced in size. They will appear as if they are "sweating".Add vegetable broth, wild rice, thyme, sea salt and pepper and bring to a boil.Lower heat to a simmer and cover. Let simmer for 30 minutes or until rice is fully cooked (time will depend on the type of wild rice you use so you may need a bit longer than this.Remove top and simmer for another 10 minutes.Serve warm.
