It’s mushroom season and it’s time to branch out of your comfort zone when it comes to this fantastic fungi. Instead of grilling or sautéing them for the millionth time this year, try creating this hearty mushroom and wild rice soup with Portobello, chanterelles, shiitakes, crimini, oyster and any other varieties you can get your hands on. They each lend a unique flavor and texture to the stew that will make any ‘shroom lover swoon.
Wild Rice and Mushroom Soup Recipe
Prep time: 20 minutes
Cook time: 40 minutes
Per 1-cup serving:
- 188 cal
- 6 g fat (1 g sat)
- 27 g carbs
- 350 mg sodium
- 4 g fiber
- 5 g sugar
- 4 g protein
2 pounds of mixed mushrooms, chopped
1 large onion, finely chopped
4 cloves of garlic, minced
4 celery stalks, chopped
4 carrots, chopped
3 tablespoons olive oil
1 tablespoon fresh thyme leaves
1 cup white wine
3 cups cooked wild or brown rice
4 cups water or vegetable broth
- In a large pot, sauté onion, celery, carrots and garlic in olive oil with about 1/2 teaspoon of salt until nicely softened, but not brown.
- Add the fresh thyme and mushrooms and stir to coat them in the oil. Add another 1/2 teaspoon of salt. After about 2 minutes or so, add the wine to de-glaze the bottom of the pot, and continue to let the mushrooms cook.
- When the mushrooms begin to release their juices, add the water or vegetable broth and the cooked rice. Bring to a boil and then turn off the heat. You may need to add a bit more or less water or broth in case the soup is too thick or thin. Taste and add salt as needed.
- Ladle into bowls, garnish with fresh thyme, and serve.