Wild Rice And Mushroom Soup
Servings: 4 Servings
Ingredients
- 1 tablespoon olive oil
- ½ cup white onion diced
- 16 ounces baby bella mushrooms sliced
- 2 large carrots peeled and diced
- 3 garlic cloves finely minced
- 2 tablespoons unsalted butter
- 1 teaspoon rubbed sage
- 1 teaspoon dried thyme
- ½ teaspoon salt plus more to taste
- ½ teaspoon ground black pepper plus more to taste
- 1 cup wild rice
- 6 cups vegetable broth
- 2 tablespoons all-purpose flour
- ½ cup heavy cream
Instructions
- Heat the oil in a large pot or Dutch oven over medium heat. Stir in the onion and cook until it becomes translucent.1 tablespoon olive oil, ½ cup white onion
- Add the mushrooms, carrots, garlic, butter, sage, thyme, salt and pepper. Cook until the butter melts and the mushrooms begin to reduce in size.16 ounces baby bella mushrooms, 2 large carrots, 3 garlic cloves, 2 tablespoons unsalted butter, 1 teaspoon rubbed sage, 1 teaspoon dried thyme, ½ teaspoon salt, ½ teaspoon ground black pepper
- Stir in the rice and vegetable broth. Bring to a boil over high heat then reduce the heat to low-medium and cover with the lid.1 cup wild rice, 6 cups vegetable broth
- Let the ingredients simmer without removing the lid for 45-50 minutes.
- Meanwhile, combine the flour and heavy cream until smooth. After the soup simmers for 45-50 minutes, stir the flour/heavy cream mixture into the soup. Continue to cook uncovered for another 10 minutes, stirring often, or until the soup is thick and the rice is cooked through.2 tablespoons all-purpose flour, ½ cup heavy cream
- Serve with fresh thyme and freshly grated parmesan cheese for garnish if desired. See post for tips and storage options.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1.5 cups of soup. Actual calories will vary.
Nutrition Facts
Wild Rice And Mushroom Soup
Serving Size
1.5 cups
Amount per Serving
Calories
409
% Daily Value*
Fat
21
g
32
%
Saturated Fat
11
g
69
%
Trans Fat
0.2
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
7
g
Cholesterol
49
mg
16
%
Sodium
331
mg
14
%
Potassium
851
mg
24
%
Carbohydrates
49
g
16
%
Fiber
6
g
25
%
Sugar
8
g
9
%
Protein
12
g
24
%
Vitamin A
5742
IU
115
%
Vitamin C
5
mg
6
%
Calcium
75
mg
8
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
