Wild Rice Mushroom and Vegetable Soup
Cozy up with a bowl of Wild Rice Mushroom and Vegetable Soup, a wholesome and hearty dish bursting with earthy flavors and nourishing ingredients. This comforting soup combines nutty wild rice, tender cremini mushrooms, savory vegetables, and aromatic herbs like thyme and rosemary, all simmered in a rich vegetable broth. A handful of fresh baby spinach adds a vibrant touch, while the optional splash of heavy cream creates a luscious, velvety finish. Perfect for chilly evenings or a satisfying vegan-friendly meal (just omit the cream), this soup is as nutritious as it is delicious. Ready in just over an hour, it’s an easy one-pot recipe that serves six, making it ideal for family dinners or meal prep. Garnish with a sprinkle of fresh parsley for a burst of color and serve hot for the ultimate comfort food experience!
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Recipe Information
Ingredients
- 1 cup wild rice
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 3 cloves garlic cloves, minced
- 8 ounces cremini or baby bella mushrooms, sliced
- 7 cups vegetable broth
- 1 teaspoon dried thyme
- 0.5 teaspoon dried rosemary
- 1 leaf bay leaf
- 2 cups baby spinach
- 0.5 cup heavy cream (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Rinse the wild rice under cool running water and set aside.
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion, carrots, and celery to the pot and sauté for 5-7 minutes until softened.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the sliced mushrooms and cook for another 5 minutes, stirring occasionally, until the mushrooms release their juices and begin to brown.
Pour in the vegetable broth and bring the soup to a boil.
Stir in the wild rice, dried thyme, dried rosemary, bay leaf, salt, and pepper.
Reduce the heat to low, cover the pot, and simmer for 40-45 minutes, or until the wild rice is tender.
Remove the bay leaf and discard it.
Stir in the baby spinach and allow it to wilt for 1-2 minutes.
If using, add the heavy cream and stir to combine. Adjust seasoning with additional salt and pepper, if needed.
Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
2058 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.4 g | 113% | |
| Saturated Fat | 35.5 g | 178% | |
| Polyunsaturated Fat | 7.7 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 6568 mg | 286% | |
| Total Carbohydrate | 271.1 g | 99% | |
| Dietary Fiber | 42.9 g | 153% | |
| Total Sugars | 45.1 g | ||
| Protein | 66.0 g | 132% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 527 mg | 41% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 5466 mg | 116% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
