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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