Wild Rice and Mushroom Soup
This wild rice and mushroom soup is a creamy, earthy dish combining tender mushrooms, nutty wild rice, and aromatic vegetables in a comforting, one-pot vegetarian soup. Ready in just 40 minutes, it’s perfect for cozy evenings.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 cup thinly sliced celery
- 1 cup chopped carrots
- ½ cup chopped onions
- 8 ounces button mushrooms (sliced)
- ¼ cup all-purpose flour
- ½ teaspoon ground pepper
- ½ teaspoon salt
- 4 cups low-sodium vegetable broth
- 2 cups cooked wild rice
- ½ cup heavy cream
- 2 teaspoons lemon juice
- 2 tablespoons chopped fresh parsley
Directions
- 1
In a large saucepan, heat the extra-virgin olive oil over medium heat. Once hot, add the sliced celery, chopped carrots, and onions. Sauté for approximately 2 minutes or until the vegetables begin to soften, stirring occasionally.
- 2
Add the sliced button mushrooms to the saucepan. Cook for about 5 minutes, stirring regularly, until the mushrooms release their liquid and most of it has evaporated, allowing their earthy flavors to intensify.
- 3
Sprinkle the flour over the vegetable mixture, followed by the ground pepper and salt. Stir continuously for 2 minutes, ensuring the flour evenly coats the vegetables and begins to cook. This process will thicken the soup.
- 4
Gradually pour in the vegetable broth, scraping up any browned bits from the bottom of the saucepan to enrich the flavor. Bring the mixture to a boil, then allow it to simmer, stirring occasionally, until slightly thickened, about 2 minutes.
- 5
Stir in the cooked wild rice, heavy cream, lemon juice, and fresh parsley. Continue to cook the soup over medium heat for another 2 minutes, allowing the flavors to meld and the soup to heat thoroughly. Serve hot and enjoy.