Soups

Wild Rice Mushroom Soup

StrongerTogether.coop

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.

Wild Rice and Mushroom Soup

Prep Time

30 minutes

Cook Time

30 minutes

Yield

6 Servings

Ingredients

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)

Instructions

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.

Notes

Posted with permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.