Mushroom Wild Rice Soup
‘Tis the season for soups! That means I’m basically eating soup for every meal and I’m making a least one soup or stew for my clients. And since I’m finding such amazing mushrooms at the farmers market right now, I decided to make this mushroom and wild rice soup that is warming and filling: good as a snack or a meal.
I always promise my clients a veggie-centered menu and even though none of them are vegan, many of my meals are. This recipe in particular was not originally made vegan because I used bone broth, but that’s because bone broth provides a ton of nutrients that I wanted to include.
That being said, bone broth is obviously optional and veggie broth can take its place. You can even use this homemade veggie recipe with leftover scraps from all the other soups you are making!
Add Variety
Mushrooms: I was so lucky to find amazing Maitakes and Ceminis at my farmers market which added a flavor variety, but any mushrooms you can find would work great!
Dairy Optional: I love using Nut Pods as a creamer substitute in recipes but of course use regular cream if dairy doesn’t bother you. I typically keep my recipes low-dairy or no dairy to keep a balance.
More Veggies: Obviously I’m all for as many veggies as possible. Some suggestions I would have: Kale, peas, sweet potatoes, etc! Even use up some leftovers veggies going bad in the fridge.
Meat Optional: You could absolutely add meat if you wanted added protein. That’s the beauty of soups, make it anything you want (within reason haha)
Ingredients:
2 tablespoons butter
1 pound mushrooms, sliced
1 tablespoon butter
1 onion, diced
2 carrots, diced
2 stalks celery, diced
2 cloves garlic, chopped
1 teaspoon thyme, chopped
6 cups chicken broth
1 cup wild rice (or a blend of rice including wild rice)
1 1/2 cups chicken, cooked and diced or shredded
1 cup milk or cream
salt and pepper to taste
Mushroom Wild Rice Soup
Course: Lunch, DinnerDifficulty: Easy6
servings15
minutes40
minutes315
kcalIngredients
1 tablespoon (vegan or dairy) butter
1 pound mushrooms, sliced
1 tablespoon olive oil
1 onion, diced
2 carrots, diced
2 stalks celery, diced
2 cloves garlic, chopped
1 teaspoon thyme, chopped
6 cups chicken bone broth or veggie broth
1 cup wild rice (or a blend of rice including wild rice)
1/2 cup cream or unflavored nut pod
salt and pepper to taste
Directions
- Melt the butter in a pan over medium-high heat, add the mushrooms and cook until the mushrooms have released their liquids and the liquid has evaporated, about 10-15 minutes, before setting aside.
- Add the olive oil and the onions, carrots and celery and cook until tender, about 8-10 minutes.
- Mix in the garlic and thyme and cook until fragrant, about a minute.
- Add the broth, rice, and mushrooms, bring to a boil, reduce the heat and simmer, covered, until the rice is tender, about 20-30 minutes.
- Stir in the cream or nut pod and season with salt and pepper to taste.