MUSHROOM AND WILD RICE SOUP

Prep:10minCook:1h 35min

This soup is a meal in a bowl. Mushrooms provide deep flavor in this recipe, especially if you use several kinds, and they are enhanced by the liberal addition of cream. To save time, cook the wild rice-a high-protein, gluten-free grass indigenous to North America-while you chop the aromatic ingredients

Updated at: Thu, 17 Aug 2023 02:55:58 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories396.8 kcal (20%)

Total Fat16.6 g (24%)

Carbs42.3 g (16%)

Sugars8.5 g (9%)

Protein13.5 g (27%)

Sodium1207.2 mg (60%)

Fiber4.8 g (17%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1onion

3stalks celery

450gmushrooms

any kind or a combination

3cloves garlic

1 cupwild rice

1 Tbspolive oil

2sprigs thyme

1 cupwhite wine

4 cupsChicken Broth

or store-bought stock

1 cup18 % cream

1 Tbspdijon mustard

salt

pepper

Instructions

Step 1

1 Dice onion and celery. Chop mushrooms. Mince garlic.

Step 2

2 Bring 4 cups/1 L salted water to a boil, add wild rice, and turn heat down to simmer. Cover and cook for 40-45 minutes or until rice starts to split and is tender. Drain through a fine-mesh sieve and set aside.

Step 3

3 In a soup pot over medium-high heat, warm olive oil. Add onions and celery. Season with salt and pepper, and cook, stirring, for about 5 minutes or until vegetables have softened

Step 4

Add mushrooms and cook until they release their liquid,

Step 5

3-5 minutes. Stir in garlic and thyme sprigs and stir for

Step 6

30 seconds until garlic is fragrant. Don't let the garlic singe.

Step 7

Season with salt and pepper.

Step 8

4 Pour in wine and cook until it has reduced by half,

Step 9

7-10 minutes. Add broth and cooked wild rice. Simmer, partially covered, for 20 minutes. Add cream, simmer for another 10 minutes, and remove from heat.

Step 10

5 Stir in Dijon, taste, and season again if you wish. To serve, ladle into four bowls.