Wild Rice Mushroom Soup

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Wild Rice and Mushroom Soup


Prep time30 minutes
Cooking time30 minutes
Total time1 hour


The rustic, hearty flavors of this soup complement simple roasted meats or poultry. Feature the soup as an entrée accompanied by a crisp Waldorf salad or garlic bread. Toasted pine nuts also make a nice garnish.


2 tablespoons
vegetable oil
1 cup
onion, yellow (diced)
1/2 cup
celery (diced)
1/2 cup
carrot (diced)
1/2 cup
bell pepper, red (diced)
3 cloves
garlic (minced)
1 pound
mushrooms, button (sliced)
2 teaspoons
thyme, dried
1/2 cup
white wine
1 cup
rice, wild (or wild rice blend)
6 cups
stock, vegetable
1 cup
spinach (roughtly-chopped)
1 cup
milk, whole (or cream)
salt (to taste)
black pepper, ground (to taste)


In a large Dutch oven or stockpot, heat the oil over medium-high heat. Sauté the onion, celery, carrots and bell peppers for 5 to 10 minutes before adding the garlic, mushrooms, thyme, white wine and a pinch of salt. Cook for a few minutes until the mushrooms start to soften. Add the rice and broth and stir well. Bring to a boil, reduce the heat, cover and simmer 30 minutes or until rice is tender. Add the spinach and cook for a few more minutes. Stir in the milk and season to taste with salt and ground black pepper. Serve warm.


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