Mushroom and Wild Rice Soup
A healthy vegetarian soup recipe, this mushroom and wild rice soup is the perfect dish to keep on hand for cold winter nights! It’s hearty, filling and packed-full of flavor. Plus it requires just 7 ingredients!
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6-8 cups 1x
- Category: Soup
- Method: Cook
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 1 tbsp olive oil
- 1 large yellow onion, diced
- 4 celery stalks, diced
- 1 lb mixed mushrooms, chopped (I used button, shitake, oyster, and cremini)
- 6 cups vegetable broth/stock
- 1 cup wild rice (I used Lundberg’s Wild Blend)
- 1 1/2 tsp dried thyme
- 1 tsp sea salt
- 1/4 tsp black pepper
- 1 tbsp red wine vinegar
Instructions
- Add olive oil to a large pot on medium-high heat.
- Add onions and sauté until translucent (about 5 mins).
- Add celery and cook for another minute before adding mushrooms.
- Let mushrooms cook for about 10 mins or until they’ve reduced in size. They will appear as if they are “sweating”.
- Add vegetable broth, wild rice, thyme, sea salt and pepper and bring to a boil.
- Lower heat to a simmer and cover. Let simmer for 30 minutes or until rice is fully cooked (time will depend on the type of wild rice you use so you may need a bit longer than this.
- Remove top, add vinegar and simmer for another 10 minutes
- Serve warm.
Find it online: https://www.thehealthymaven.com/mushroom-and-wild-rice-soup/