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Wild Rice-and-Mushroom Soup


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Rate this recipe 4.5/5 (2 Votes)


  • 1 ounce dried mushrooms, any variety
  • 6 cups veggie broth
  • 3 tablespoons extra-virgin olive oil
  • 6 carrots, coarsely chopped
  • 1 onion, coarsely chopped
  • 2 cloves garlic chopped
  • 2 tablespoons chopped fresh sage
  • Salt and pepper
  • 1 cup long-grain and wild rice mix
  • 3/4 pound white mushrooms, sliced
  • white wine optional (well not for me:) )


Servings 6


Step 1

1.Using a food processor, soak the dried mushrooms in 1 cup broth for 10 minutes. Process until coarsely chopped, about 20 seconds.

2.In a large pot, heat the olive oil over medium-high heat. Add the carrots, onion, garlic and sage and cook, stirring, until crisp-tender, about 5 minutes. Add the rehydrated mushroom mixture and cook, stirring, for 1 minute; season with salt and pepper. Add sliced mushrooms and sautee for another 3 to 5 minutes to let flavors absorb. Add white wine to pick up all the bits, enough to your fancy:)

3.Stir in the remaining 5 cups broth, the rice mix and bring to a boil, lower the heat and simmer, stirring occasionally, until the rice is tender about 25 minutes. Season with salt and pepper and simmer for about 5 minutes.

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