Warm and cozy hearty vegetarian mushroom and wild rice soup loaded with plenty of veggies and herbs.
We love eating soup during the cold winter months here in Canada. The combination of creamy mushrooms and wild rice loaded with plenty of veggies and herbs is simply wonderful. One of the great things about making soup is that its so easy to make, really you throw everything in a pot and let it simmer until the flavors meld together.
This vegetarian mushroom and wild rice soup is made with celery, carrots, onions, garlic and fresh herbs like thyme, sage, oregano and parsley. It’s a hearty soup that will definitely fill you up. We finished off the soup with half and half cream to thicken it up and let it simmer down to get all those wonderful herb aromatics going.
Serve this soup with a crusty baguette for a wholesome meal!
Enjoy!
@thecommunalfeast
MUSHROOM AND WILD RICE SOUP
Warm and cozy hearty vegetarian mushroom and wild rice soup loaded with plenty of veggies and herbs.
Ingredients
- 1 medium Spanish onion, finely chopped
- 2-3 celery ribs, finely chopped
- 2 small-medium size carrots, pealed and grated
- 1 tbsp fresh ginger, grated
- 3 cloves of garlic, grated
- 1 tbsp olive oil
- 2 cups chopped cremini mushrooms or shiitake
- 1 cup uncooked wild rice
- 4 cups vegetable stock
- 1 tbsp flour
- 1 ½ cups half and half cream
- Salt and pepper to taste
- 1 cup fresh spinach
- 2 sprigs fresh sage
- 3 sprigs fresh thyme
- 2 sprigs fresh oregano
- 2 tbsp fresh chopped parsley
Instructions
1. Heat olive oil in a large pan over medium heat
2. Add mushrooms and sautée for 5 minutes. Next add the onions, carrots and celery to the pan. Sautee for 3-5 minutes until translucent.
3. Add flour and give everything a good stir. Add the garlic and ginger, next add the wild rice continuously stirring the ingredients.
4. Add the vegetable broth, generously season with salt and pepper then add your fresh herbs (You can tie the sprigs together so its easier to remove when serving) and chopped parsley. Bring everything to a boil for about 3 minutes then reduce and let cook for 20-30 minutes until the rice is fully cooked.
5. Remove the fresh herb sprigs. Stir in cream and fresh spinach. Cook for another 2 minutes. Taste and season accordingly.
6. Optional to garnish with fresh chopped herbs and serve with crusty bread.
MUSHROOM AND WILD RICE SOUP
February 19, 2021
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