Wild Rice and Mushroom Soup
- Wild Rice and Mushroom Soup
- Recipe
- Ingredients
- Instructions
Perfectly cozy, hearty, and comforting for any season of the year! Loaded with wild rice, mushrooms, carrots, leeks, and kale!
It’s been 3 days since we returned from Europe. And I’ve had this soup 3 days in a row now.
It just feels like pure comfort food without leaving me too heavy.
Although, personally, I wouldn’t mind some of that jamón ibérico and manchego cheese I had in Barcelona.
No, but really, this soup has everything I need post-vacation.
It has all the veggies and all the goodness of caramelized mushrooms in a light, hearty soup. Plus, the wild rice keeps you cozy and full all night long.
I’ve had 2 bowls already and I’m ready for a third!
Hello, summer bod is just around the corner, right?
Recipe
Yield: 6 servings
Prep: 20 minutes
Cook: 35 minutes
Total: 55 minutes
Ingredients
Instructions
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.
