Mushroom & Wild Rice Soup
recipe by Sidney Fry MS, RD | photography by Big Dreamz Creative
This is the ultimate stick-to-your-ribs kind of soup. Wild rice thickens and adds a boost of fiber to make it a filling but- not-heavy cold weather meal. The parmesan rinds add a nuttiness. And a drizzle of sherry vinegar at the end brings just right acidity to brighten this cozy soup and elevate all of the earthy flavors.
Mushroom & Wild Rice Soup
Ingredients:
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 cup chopped red onion
- 3/4 cup finely chopped carrot
- 3/4 cup finely chopped celery
- 2 garlic cloves, minced
- 1 pound sliced baby bella or cremini mushrooms
- 1 cup dry wild rice blend
- 1 tablespoon tamari or lower-sodium soy sauce
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 4 cups chicken or vegetable broth
- 1 cup water
- 1 (1-ounce) piece parmesan rind
- 2 tablespoons sherry vinegar
- 1/2 cup shredded parmesan cheese, divided
Directions:
Heat oil and butter in a large Dutch oven over medium high heat. Add onion, carrot and celery. Cook 5 to 6 minutes or until tender. Add garlic and mushrooms. Cook 10 minutes. Add rice, tamari, salt, and pepper. Cook 1-2 minutes or until rice is toasted. Stir in broth and parmesan cheese rind. Bring to a boil. Reduce heat and simmer 50-55 minutes or until rice is very tender.
Place 2 cups soup in blender or food processor; process until smooth. Return pureed soup to pan; stir. Stir in vinegar and 1/2 cup cheese.
Ladle soup into bowls; sprinkle with remaining
parmesan cheese.
Serves 8.
Sidney Fry is a two-time James-Beard-Award-winning food and nutrition writer who loves creating simple, healthy recipes and thoughtful, actionable content for the hungry consumer. A healthy living proactivist, Sidney is also a registered dietitian nutritionist, recipe developer and mama of three based in Birmingham, Alabama.
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