Rice and Mushroom Soup
User Reviews
4.9
24 reviews
Excellent
Rice and Mushroom Soup
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My creamy mushroom and wild rice soup is a hearty and cozy meal packed with all the good stuff in a soul-warming broth. Perfect for a cozy family dinner.
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Ingredients
- 8 tbsp salted butter divided
- 8 ounces cremini mushrooms cleaned and quartered
- 4 ounces oyster mushrooms cleaned and torn apart
- 1 medium yellow onion small dice
- 2 medium carrots peeled and small diced
- 2 celery ribs small dice
- 4 garlic cloves minced
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1/2 tbsp kosher salt as needed
- 1 tsp freshly ground black pepper
- 1/4 cup all purpose flour
- 7 cups low-sodium chicken broth
- 1 cup wild rice or wild rice blend
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese with more for garnish
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Instructions
- In a 5 qt dutch oven, melt 4 tbsp of butter over medium heat and add the cleaned mushrooms. Cook the water out of them, sprinkling with about 1/2 tsp kosher salt and pepper and stirring, letting them gain a little color for 5 minutes. Remove the mushrooms into a bowl and set them aside.
- Melt the other 4 tbsp of butter into the pot, then sauté the onions, carrots, and celery in the butter. Stir occasionally for 4-5 minutes, seasoning with 1 tsp of salt, we want to get a golden brown color on the onions' edges and have the celery and onions turn a little translucent.
- Once the onions have golden brown edges, add the herbs and garlic. Stir them well and let them cook for two minutes, we don't want the garlic to burn.
- Stir in the flour, coating the veggies in the flour, and cook for a minute to get rid of the raw flour taste, stirring continuously.
- Slowly splash in the chicken broth, stirring while adding so the flour doesn't clump up (it will thicken and seize at first but keep going).
- When all the chicken broth is in the pot, add those cooked mushrooms back into the pot and pour in the wild rice. Bring the pot to a boil over medium-high heat. Once at a boil, bring the heat down to medium, cover the pot with a lid, and simmer the soup for 45 minutes OR as the wild rice's package directs.
- When the rice is done, it'll be chewy and tender, not hard. Stir in the heavy cream, then turn off the heat. Mix in the parmesan cheese, then taste and season with salt and black pepper as needed.
- Serve hot with rolls or bread, garnished with more parmesan cheese.
Notes
- Less Prep Work - having your ingredients prepped way before cooking makes everything faster and easier. Buy fresh sliced mushrooms, frozen diced carrots and diced onions are easily found at any local grocery store.
- Wash Your Rice - I can't stress it enough! Wash it! Rice can have stones, bugs, damaged rice, you name it. Washing lets you both get the excess starch off and examine the rice before you cook it.
- Let the soup cool to room temperature before putting into a deli container or zip-top bag and in the fridge for 4 days or into the freezer.
- Freeze the soup in deli container or freezer-safe zip top bag for up to 3 months. Pro Tip: freeze the soup in portion sizes! Refreezing and thawing food repeatedly can cause bacteria to grow and ruin your food.
Nutrition Information
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Serving
1g
Calories
452kcal
(23%)
Carbohydrates
23g
(8%)
Protein
11g
(22%)
Fat
37g
(57%)
Saturated Fat
23g
(115%)
Polyunsaturated Fat
12g
Trans Fat
1g
Cholesterol
100mg
(33%)
Sodium
623mg
(26%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 452 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 452kcal | 23% |
| Carbohydrates | 23g | 8% |
| Protein | 11g | 22% |
| Fat | 37g | 57% |
| Saturated Fat | 23g | 115% |
| Polyunsaturated Fat | 12g | 71% |
| Trans Fat | 1g | 50% |
| Cholesterol | 100mg | 33% |
| Sodium | 623mg | 26% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
24 reviews
Excellent
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