Warm, comforting and full of nutritional benefits, this homeamde Wild Rice and Mushroom Soup is a great way to sneak mushrooms into your daily diet!
Made from a handful of fresh ingredients, make this superfood-packed dish in advance and store it in the fridge to ensure you have a healthy meal on-hand all week long.
- Cook time:
- Prep time:
- Total time:
- 1/2 cup Heinen’s wild rice blend
- 2 cups boiling water
- 1/2 tsp. salt, plus more to taste
- 3 cups sliced wild mushrooms (maitake, shitake or baby bellas)
- 2 Tbsp. grass-fed unsalted butter
- 1 yellow onion, finely chopped
- 2 medium carrots, diced
- 1 celery stalk, finely chopped
- 1/2 cup dry white wine
- 3 1/2 cups Heinen's vegetable stock
- Freshly ground pepper, to taste
- 1 Tbsp. fresh flat-leaf parsley, chopped
- Place the rice in a saucepan. Add the boiling water and salt.
- Place over high heat and bring to a boil. Immediately reduce the heat to low, cover and cook, without stirring, until the rice is tender and the water is absorbed, about 40 minutes. Remove from the heat and let cool.
- In a soup pot over medium heat, melt the butter. Add the onion, carrots and celery and sauté, stirring occasionally until soft, about 10 minutes.
- Increase the heat to high, add the wine and cook until reduced to about 2 Tbsp., 3-4 minutes.
- Reduce the heat to medium, add the fresh mushrooms and sauté, stirring occasionally until the mushrooms wilt, about 15 minutes.
- Increase the heat to high, add the stock and bring to a boil. Reduce the heat to medium and cook, uncovered, until the mushrooms are very soft, about 20 minutes.
- Add the wild rice and simmer for 5 minutes more to blend the flavors. Season to taste with salt and pepper.
- Ladle the soup into bowls, garnish with the parsley and serve immediately.