Wild Rice and Mushroom Soup

Wild Rice and Mushroom Soup

from nodashofgluten.com
40 min
4 servings

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. 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. 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. 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. 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. 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.