Wild Rice and Mushroom Soup
Servings: 8
Ingredients
- 1 cup cooked wild rice
- 1 yellow onion chopped
- 1 garlic clove minced
- 1 lb. white button mushrooms washed and chopped
- 3 carrots peeled and chopped
- 3 celery stalks chopped
- 2 teaspoons chopped rosemary
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 2 cups water
- Salt
- Black pepper
- Fresh parsley chopped
Instructions
- Set a large soup pot over medium-high heat, add olive oil. Let heat for 30 seconds and add onion. Season with 1/4 teaspoon salt and cook for 2 minutes, stirring occasionally. Add garlic, mushrooms, carrots, celery, mushrooms and rosemary and cook for another 3 minutes, stirring occasionally. Add vegetable broth and water, cover pot, and cook for 15 minutes.
- Stir in cooked wild rice to the soup and, using a hand blender, give it a quick blend to break up larger pieces. Season with salt and black pepper. Ladle soup into bowls and top with fresh parsley.
Notes
If you do not own an immersion blender, you can just dice the vegetables instead of leaving the pieces bigger.
Recipe By: Athoughtforfood.com
Serving Size: 8
Serving Size: 8
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