Wild Rice and Mushroom Soup
Hearty, earthy and cozy, this wild rice and mushroom soup simmers nutty wild rice with golden shiitakes, fennel and fresh herbs in one pot. It is plant-based and naturally gluten-free, with a bright squeeze of lemon at the end.
Ingredients
- 2 tablespoons olive oil
- 8 ounces yellow or white onion (small diced)
- 4 ounces shiitake mushrooms (stems removed, thinly sliced)
- 4 ounces carrot (peeled and small diced)
- 4 ounces celery (small diced)
- 4 ounces fennel bulb (small diced, fronds saved for garnish)
- 2 quarts vegetable stock
- 1 cup wild rice (rinsed and drained)
- 1 teaspoon kosher salt (plus more to taste)
- ½ teaspoon ground black pepper (plus more to taste)
- 2 tablespoons fresh parsley (chopped)
- ½ tablespoon fresh thyme (chopped)
- 1 tablespoon fresh chives (chopped)
- 2 tablespoons fresh lemon juice (plus more to taste)
Instructions
- Heat the olive oil in a 4-quart soup pot over medium heat. Add the onion and mushrooms and cook until soft and golden brown, about 8 to 10 minutes.
- Stir in the carrot, celery and fennel. Reduce the heat to low, cover and let the vegetables sweat for about 5 minutes.
- Add the vegetable stock, wild rice, salt and pepper. Raise the heat to medium-high and bring to a simmer. Simmer until the rice is tender, about 45 minutes, adjusting the heat to keep a gentle simmer. Wild rice stays slightly chewy when it is done.
- Stir in the parsley, thyme, chives and lemon juice. Taste and adjust with more salt, pepper or lemon juice. Garnish with the reserved fennel fronds and serve.
Kori's Tips
For more helpful hints, substitution ideas, cooking tips, and other delicious recipes check out my post above.
TIPS: Wild rice never gets fully soft like white rice. It is done when it is tender with a little chew and some grains have split open. Taste the soup at the end and adjust the herbs, lemon and salt to your liking.
VARIATIONS: No fresh shiitakes? Use rehydrated dried shiitakes or cremini or portobello mushrooms. Swap the fennel for leeks or extra celery plus a pinch of fennel seed. Brown rice or a wild rice blend works too. Use white wine vinegar or a splash of sherry in place of the lemon juice.
MAKE IT FLEX: Stir in shredded rotisserie chicken or diced cooked turkey during the last 5 minutes of simmering.
MEAL PREP: Keeps in the fridge for up to 4 days and freezes for up to 4 months. The rice soaks up broth as it sits, so add a splash of stock when reheating.
SERVING SUGGESTIONS: Serve with crusty bread or breadsticks and a green salad with a lemony vinaigrette, or top each bowl with toasted pepitas for crunch.
Nutrition
Calories: 234kcalCarbohydrates: 40gProtein: 6gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 2032mgPotassium: 517mgFiber: 5gSugar: 9gVitamin A: 4903IUVitamin C: 11mgCalcium: 52mgIron: 1mg
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