Cream of Mushroom Wild Rice Soup
Easy and delicious cream of mushroom wild rice soup! This recipe only takes 30 minutes to cook and is a great way to use leftover rice.
Servings 6 servings
Calories 336kcal
Equipment
Ingredients
- 1 tablespoon butter
- 1 cup celery diced
- 1 cup carrots diced
- ½ cup white onions diced
- 16 ounces white mushrooms sliced narrow
- 4 cups vegetable broth or stock
- 1 ½ cups wild rice cooked
- ½ tablespoon dried savory
- 1 cup heavy cream
- salt and pepper to taste
Instructions
- In a medium pot, melt the butter over medium heat. Add the celery, carrots and onions and saute for 2-3 minutes. Then add the mushrooms, stirring well. When the onions are translucent, add the vegetable broth and bring to a boil.
- Add the wild rice and savory. Simmer for 15 minutes. Stir in the heavy cream and bring the temperature back up to serving temperature. Season with salt and pepper to taste. Serve hot.
Nutrition
Calories: 336kcal | Carbohydrates: 39g | Protein: 10g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 50mg | Sodium: 688mg | Potassium: 583mg | Fiber: 4g | Sugar: 7g | Vitamin A: 4631IU | Vitamin C: 5mg | Calcium: 58mg | Iron: 1mg