Get the Recipe Mushroom Gnocchi Soup with Wild Rice
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5.0
72 reviews
Excellent
Get the Recipe Mushroom Gnocchi Soup with Wild Rice
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Cozy up with a hearty bowl of Mushroom Gnocchi Soup with Wild Rice for dinner. It's an easy-to-make recipe that's loaded with herbs, meaty mushrooms, pillowy gnocchi, and chewy wild rice all in a luxurious, creamy broth.
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Ingredients
- 2 2 Tablespoon unsalted butter
- ¾ ¾ cup yellow onion diced
- ¾ ¾ cup celery 2-3 stalks, diced
- ¾ ¾ cup carrots 2 medium whole carrots, diced or round sliced
- 1 ¼ 1 ¼ teaspoon kosher salt divided, to taste
- Pinch of red pepper flakes optional
- ¼ ¼ teaspoon freshly ground black pepper or to taste
- 3 3 garlic cloves minced
- 8 8 oz. baby bella mushrooms sliced or quartered depending on size
- ½ ½ teaspoon dried basil
- ½ ½ teaspoon dried thyme
- 1 1 teaspoon dried parsley
- 32 32 ounces vegetable stock 4 cups
- 1 ½ to 2½ 1 ½ to 2½ cups water as needed to thin out, or substitute stock
- 1 1 cup wild rice blend see note
- 16 16 oz. shelf-stable gnocchi
- ¼ ¼ cup half and half room temperature
- fresh parsley finely chopped
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Instructions
- In a large Dutch Oven melt butter over medium-high heat. Add diced onion, carrot, and celery, cooking for 3-4 minutes. Add in a bit of salt to begin layering the flavor. Add the red pepper flake and black pepper, too.
- Add in the garlic, mushrooms, and a bit more salt, stirring to mix together. Cook for 6-8 minutes until mushrooms are brown and a lot of the liquid has evaporated from them.
- Stir in the dried herbs and more salt. Slowly stir in the vegetable broth and 1 cup water. Add the wild rice blend and bring the pot to a boil. Cover for about 15-20 minutes of the cook time. Then, continue simmering uncovered until the rice is 2-3 minutes shy of al dente - this will vary depending on the wild rice you use; check the package directions for the exact cook time (usually around 25-30 minutes). Taste test and adjust salt levels as needed.
- Add the package of gnocchi and boil for 2-3 minutes, or according to package directions. If needed, add additional water/stock depending on how much has been absorbed and your desired consistency.
- Remove from heat and stir in half-and-half.
- Garnish with fresh chopped parsley as desired and serve.
Equipments used:
Notes
- Gnocchi: Find dried gnocchi in the pasta section of your local grocery store. Alternatively, you can use refrigerated gnocchi, just be sure to check the cooking time and adjust accordingly (they should be similar).
- Wild Rice: This recipe is written for the use of a wild rice blend. If using 100% wild rice, I recommend boiling it beforehand, just before it's al dente, as it will take much longer to cook, then adding it into the soup to finish cooking.
- Consistency: Add more water (or stock) depending on how much has been absorbed by the rice and gnocchi, depending on your desired consistency.
- Salt: I add the amount throughout the cooking process. If you are using vegetable broth, which has salt added to it, be sure to reduce the amount of salt. I use Morton's Kosher Salt. If you use a different brand, the amount will vary - as always, be sure to taste test as you go and adjust to your tastes.
Nutrition Information
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Calories
449kcal
(22%)
Carbohydrates
82g
(27%)
Protein
13g
(26%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Trans Fat
1g
Cholesterol
21mg
(7%)
Sodium
2069mg
(86%)
Potassium
556mg
(16%)
Fiber
7g
(28%)
Sugar
7g
(14%)
Vitamin A
4818IU
(96%)
Vitamin C
6mg
(7%)
Calcium
83mg
(8%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 449 kcal
% Daily Value*
| Calories | 449kcal | 22% |
| Carbohydrates | 82g | 27% |
| Protein | 13g | 26% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 21mg | 7% |
| Sodium | 2069mg | 86% |
| Potassium | 556mg | 12% |
| Fiber | 7g | 28% |
| Sugar | 7g | 14% |
| Vitamin A | 4818IU | 96% |
| Vitamin C | 6mg | 7% |
| Calcium | 83mg | 8% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
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Overall Rating
5.0
72 reviews
Excellent
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