The ingredients in this soup seem almost too simple, as in – I thought the recipe might be missing something.
I took one taste while the soup was simmering, and quickly realized that was certainly not the case.
This soup is one of our new favorites.
If you haven’t cooked with wild rice before, do me a favor – do not buy a wild rice blend. Buy the real deal. Either a cracked or non-cracked variety will do, but go with a pure variety.
Wild rice has a semi-sweet and nutty taste and in this soup, it’s incredible.
It’s a nutritional powerhouse too – high in protein, fiber, iron, potassium, B vitamins, manganese & zinc. Give this soup a try, I’m sure you will enjoy it.
Mushroom & Wild Rice Soup – From A Thought for Food
- 2 ribs of celery, sliced
- 3 C sliced carrots
- 2 T minced onion
- 2 garlic cloves, minced
- 16 oz. baby bella mushrooms
- 6 C chicken broth
- 2 C water
- 1 1/2 C cooked wild rice
- salt & pepper to taste
- Parsley, for garnish
Begin by placing your sliced celery and carrots into a large stockpot along with 6 C chicken broth and 2 C water. Bring the veggies to a boil. Cover and boil away for 15 minutes.
Add in the mushrooms, onion and garlic. Simmer your soup for an additional 10 minutes.
Add in 1 1/2 C cooked wild rice.
Season with salt and pepper.
Heat until wild rice is warm and ladle up. Garnish with parsley.
Serve warm with crusty bread.