Creamy Wild Rice & Mushroom Soup

Creamy Wild Rice & Mushroom Soup requires about 35 minutes from start to finish. This recipe makes 4 servings with 277 calories, 8g of protein, and 9g of fat each. For $2.47 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. Autumn will be even more special with this recipe. 21599 people have made this recipe and would make it again. Plenty of people really liked this soup. If you have carrots, dried thyme, white wine, and a few other ingredients on hand, you can make it. It is a good option if you're following a lacto ovo vegetarian diet. It is brought to you by Oh My Veggies. Overall, this recipe earns an awesome spoonacular score of 98%. Try Creamy Wild Rice Mushroom Soup, Creamy Mushroom Chicken and Wild Rice Soup, and Creamy Chicken Mushroom and Wild Rice Soup for similar recipes.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 20 minutes

 

Ingredients:

1 c. carrots, chopped

1 c. celery, chopped

1 lb. white or cremini mushrooms, sliced

1 tsp. dried thyme

1/4 c. all-purpose flour

2 tbsp. chopped fresh parsley

3/4 c. reduced-fat sour cream

1 tbsp. olive oil

1 c. instant or quick-cooking wild rice

salt + pepper to taste

1 medium shallot, chopped

4 c. vegetable broth

1/3 c. white wine

Equipment:

dutch oven

Cooking instruction summary:

Heat oil in a Dutch oven over medium heat. Add mushrooms, celery, carrots, and shallot and cook, stirring often, until softened (5-7 minutes). Stir in flour, salt, and pepper and cook for 2 minutes, stirring constantly. Add white wine and thyme; increase heat to medium-high and cook 2 minutes more.Add broth to Dutch oven and bring to a boil. If you're using instant rice, add it now and reduce heat to a simmer. Cover and cook until rice is tender, 5-7 minutes, then stir in sour cream and parsley.

 

Step by step:


1. Heat oil in a Dutch oven over medium heat.

2. Add mushrooms, celery, carrots, and shallot and cook, stirring often, until softened (5-7 minutes). Stir in flour, salt, and pepper and cook for 2 minutes, stirring constantly.

3. Add white wine and thyme; increase heat to medium-high and cook 2 minutes more.

4. Add broth to Dutch oven and bring to a boil. If you're using instant rice, add it now and reduce heat to a simmer. Cover and cook until rice is tender, 5-7 minutes, then stir in sour cream and parsley.


Nutrition Information:

Quickview
276k Calories
7g Protein
8g Total Fat
40g Carbs
38% Health Score
Limit These
Calories
276k
14%

Fat
8g
13%

  Saturated Fat
3g
21%

Carbohydrates
40g
13%

  Sugar
6g
8%

Cholesterol
15mg
5%

Sodium
1218mg
53%

Alcohol
2g
11%

Get Enough Of These
Protein
7g
15%

Vitamin A
6271IU
125%

Selenium
41µg
60%

Vitamin K
49µg
47%

Vitamin B2
0.69mg
41%

Vitamin B3
6mg
34%

Copper
0.66mg
33%

Folate
127µg
32%

Manganese
0.56mg
28%

Vitamin B1
0.42mg
28%

Potassium
829mg
24%

Phosphorus
226mg
23%

Vitamin B5
2mg
20%

Iron
2mg
16%

Zinc
2mg
13%

Vitamin B6
0.26mg
13%

Calcium
119mg
12%

Fiber
2g
12%

Magnesium
30mg
8%

Vitamin C
6mg
8%

Vitamin E
0.97mg
6%

Vitamin B12
0.29µg
5%

Vitamin D
0.2µg
1%

covered percent of daily need
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Food Trivia

Scientists can turn peanut butter into diamonds.

Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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