Wild Rice Mushroom and Vegetable Soup

Cozy up with a bowl of Wild Rice Mushroom and Vegetable Soup, a wholesome and hearty dish bursting with earthy flavors and nourishing ingredients. This comforting soup combines nutty wild rice, tender cremini mushrooms, savory vegetables, and aromatic herbs like thyme and rosemary, all simmered in a rich vegetable broth. A handful of fresh baby spinach adds a vibrant touch, while the optional splash of heavy cream creates a luscious, velvety finish. Perfect for chilly evenings or a satisfying vegan-friendly meal (just omit the cream), this soup is as nutritious as it is delicious. Ready in just over an hour, it’s an easy one-pot recipe that serves six, making it ideal for family dinners or meal prep. Garnish with a sprinkle of fresh parsley for a burst of color and serve hot for the ultimate comfort food experience!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 6

Ingredients

• 1 cup wild rice
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 2 stalks celery stalks, diced
• 3 cloves garlic cloves, minced
• 8 ounces cremini or baby bella mushrooms, sliced
• 7 cups vegetable broth
• 1 teaspoon dried thyme
• 0.5 teaspoon dried rosemary
• 1 leaf bay leaf
• 2 cups baby spinach
• 0.5 cup heavy cream (optional)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped (optional, for garnish)

Directions

Step 1

Rinse the wild rice under cool running water and set aside.

Step 2

In a large pot or Dutch oven, heat the olive oil over medium heat.

Step 3

Add the diced onion, carrots, and celery to the pot and sauté for 5-7 minutes until softened.

Step 4

Stir in the minced garlic and cook for 1 minute, until fragrant.

Step 5

Add the sliced mushrooms and cook for another 5 minutes, stirring occasionally, until the mushrooms release their juices and begin to brown.

Step 6

Pour in the vegetable broth and bring the soup to a boil.

Step 7

Stir in the wild rice, dried thyme, dried rosemary, bay leaf, salt, and pepper.

Step 8

Reduce the heat to low, cover the pot, and simmer for 40-45 minutes, or until the wild rice is tender.

Step 9

Remove the bay leaf and discard it.

Step 10

Stir in the baby spinach and allow it to wilt for 1-2 minutes.

Step 11

If using, add the heavy cream and stir to combine. Adjust seasoning with additional salt and pepper, if needed.

Step 12

Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve hot and enjoy!

Nutrition Facts

Serving size	(2596.1g)

Amount per serving	% Daily Value*
Calories	2058.5

Total Fat 88.4g	0%
Saturated Fat 35.5g	0%
Polyunsaturated Fat 7.7g
Cholesterol 133.6mg	0%
Sodium 6568.1mg	0%
Total Carbohydrate 271.1g	0%
Dietary Fiber 42.9g	0%
Total Sugars 45.1g
Protein 66.0g	0%

Vitamin D 15.9IU	0%
Calcium 526.6mg	0%
Iron 15.8mg	0%
Potassium 5466.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.1%

Protein: 12.3%

Carbs: 50.6%