Mushroom Gnocchi Soup with Wild Rice
User Reviews
5
Mushroom Gnocchi Soup with Wild Rice
Description
The Mushroom Gnocchi Soup with Wild Rice uses a base of sautéed onion, celery, carrot, and garlic cooked with baby bella mushrooms until browned and flavorful. Dried herbs such as basil, thyme, and parsley add herbal depth. Vegetable stock and water form the broth while a wild rice blend cooks until nearly tender. Then gnocchi is added to finish cooking quickly in the simmering soup. The soup is finished with half and half for a touch of creaminess and garnished with fresh parsley.
The soup features layered textures including firm wild rice and soft gnocchi, set in a broth highlighted by earthy mushrooms and aromatic herbs. The slow cooking of mushrooms ensures a rich umami character, while the half and half smooths the broth without heaviness.
This soup can be served as a filling lunch or light dinner. It pairs well with crusty bread or a simple side salad. The wild rice and gnocchi make it substantial enough to enjoy on its own.
For best results, adjust water or stock levels to control soup thickness. Use wild rice blends for consistent cook times; if using 100% wild rice, precook it to near al dente before adding to the soup. Shelf-stable gnocchi can be substituted for refrigerated, watching cooking times accordingly. Taste for salt during cooking as broth and seasoning needs may vary.
Ingredients
- 2 Tablespoon butter unsalted
- ¾ cup yellow onion diced
- ¾ cup celery 2-3 stalks, diced
- ¾ cup carrot 2 medium whole carrots, diced or round sliced
- 1 ¼ teaspoon kosher salt divided, to taste
- Pinch red pepper flakes optional
- ¼ teaspoon black pepper or to taste, freshly ground
- 3 garlic minced, cloves
- 8 oz. baby bella mushroom sliced or quartered depending on size
- ½ teaspoon basil dried
- ½ teaspoon thyme dried
- 1 teaspoon parsley dried
- 32 ounces vegetable stock 4 cups
- 1 ½ to 2½ to 2½ cups water as needed to thin out, or substitute stock
- 1 cup wild rice blend see note
- 16 oz. gnocchi shelf-stable
- ¼ cup half and half room temperature
- parsley finely chopped, fresh
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.
Notes
- Use dried gnocchi from the pasta section or refrigerated gnocchi, adjusting cooking time as needed.
- When using 100% wild rice, precook it separately until almost al dente before adding to the soup to manage cooking time.
- Adjust water or stock quantity based on the desired soup consistency as wild rice and gnocchi absorb liquid differently.
- If using salted vegetable broth, reduce added salt and taste frequently during cooking to balance seasoning.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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