Wild Rice And Mushroom Soup

Perfectly cozy, hearty, and comforting for any season of the year! Loaded with wild rice, mushrooms, carrots, leeks, and kale!

It simply seems like pure nutrient while not deed Pine Tree State too significant. Although, personally, I wouldn’t mind a number of that jamón ibérico and manchego cheese I had in metropolis.

Wild Rice And Mushroom Soup

No, but really, this soup has everything I would like post-vacation.

It has all the veggies and every one the goodness of caramelized mushrooms during a lightweight, hearty soup. Plus, the wild rice keeps you cozy and full all night long.

Wild Rice And Mushroom Soup


  • 3 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1 (8-ounce) package cremini mushrooms, sliced
  • 1 (3.5-ounce) package shiitake mushrooms, sliced
  • 1 leek, white and light green parts thinly sliced
  • 1 carrot, peeled diced
  • 2/3 cup whole grain & wild blend brown rice (such as Lundberg Farms)
  • 2 bay leaves
  • 2 tablespoons all-purpose flour
  • 1/3 cup dry sherry
  • 6 cups low sodium chicken broth
  • 3 sprigs thyme
  • 1 bunch kale, stems removed and leaves chopped
  • 1/2 cup heavy whipping cream
  • 3 tablespoons chopped fresh parsley leaves
  • Kosher salt and freshly ground black pepper, to taste


  1. Cook rice according to package instructions; set aside.
  2. Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic, mushrooms, leek and carrot. Cook, stirring occasionally, until tender, about 5-6 minutes.
  3. Whisk in flour until lightly browned, about 1 minute. Stir in sherry, scraping any browned bits from the bottom of the pot.
  4. Whisk in chicken broth, thyme and bay leaves. Bring to a boil; reduce heat and simmer, partially covered, for 10-15 minutes. Stir in rice until flavors have blended, an additional 5-10 minutes.
  5. Stir in kale, heavy whipping cream and parsley until the kale has wilted, about 2-3 minutes; season with salt and pepper, to taste.
  6. Serve immediately.

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