Mushroom Vegetable Soup with Wild Rice and Herbs
ABOUT WILD RICE - NUTRITION: Wild rice is a nutrient-rich food and contains manganese, phosphorus, magnesium, and zinc. It’s also gluten-free and has more protein than regular rice.
SOAKING VS NOT SOAKING: Soaking wild rice is beneficial but unnecessary. It’s usually done to reduce the cooking time; however, it doesn’t affect the texture of the finished product.
Ingredients
- 4 Tbsp. extra virgin Greek olive oil
- 1 white onion finely chopped
- 3 garlic cloves finely chopped
- ½ celery finely chopped
- 1 small carrot peeled & thinly sliced
- 8 oz. cremini or oyster mushrooms sliced
- 1 cup wild rice
- 1 pinch dried thyme
- 1 pinch dried oregano
- 1 pinch dried rosemary
- Sea salt and freshly ground black pepper
- 4 cups lower sodium vegetable broth
- 2 spring onions thinly sliced, for garnish
Instructions
- In a large stockpot, heat oil over medium-high heat, add rice and stir to coat. Let the rice cook for a couple of minutes to lightly toast the grains. Stir in dried herbs and season with salt and pepper. Add broth and 1 cup of boiling water and stir well. Bring the mixture to a low boil, cover, reduce heat to medium-low, and simmer for 45 to 60 minutes or until the rice is tender.
- In a frying pan, heat oil over medium-high heat. Once hot, add the onion, garlic, carrots, and celery, and cook for 8 minutes or until softened. Add mushrooms, and stir to combine. Cook for 6 to 8 minutes, occasionally stirring, until the mushrooms are soft and slightly golden.
- When the rice is still al dente, add the contents of the frying pan and stir to combine.
- Remove from heat, adjust seasoning, garnish with spring onions and serve.
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