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Wild Rice Mushroom Soup

What you need: 

1/2 cup wild rice
3 cups water
6 mushroom caps, sliced (I like cremini)
olive oil, as needed
1 carrot, thickly sliced
1/2 small onion, chopped
1/2 cup cabbage or celery, chopped
salt, to taste

What you do: 

1. Bring water to boil, add rice, and simmer for 15 minutes.
2. Meanwhile, brown mushrooms in olive oil. Add carrots, onions, and mushrooms to rice and simmer another 10 minutes.
3. Add cabbage or celery and simmer at least 5 minutes more. Salt, to taste.
This recipe makes its own light broth, but if you want a heartier soup, you may substitute vegetable broth for the water.

Preparation Time: 
30 min
Cooking Time: 
Servings: 
2
Recipe Category: 

SO HOW'D IT GO?

I loved this soup!!! I used soup stock instead of water and added cream because I like a creamy wild rice soup :-) I also used the celery rather than cabbage (that's how I'm used to it here in the Midwest) and it was so tasty! Thanks for this recipe--both easy and delicious!

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delicious! this is really great. i used veggie stock to begin with and didnt have any cabbe so i used kale and it was great.
i made a few changes, just out of personal taste, added a little bit of thyme, a bit of cumin, and a dash of red pepper because i like spice. i also added some soymilk for a creamy type soup. turned out great. the stock after letting the wild rice and mushroom simmer for a while is soo delicious!

my only problem was that, even after leaving the soup on the burner for much longer than the recipe suggested, the wild rice still wasnt really soft. im not sure why ?

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