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:
covered percent of daily need
