Wild Rice and Mushroom Soup - Perfectly cozy, hearty, and comforting for any season of the year! Loaded with wild rice, mushrooms, carrots, leeks, and kale!

Perfectly cozy, hearty, and comforting for any season of the year! Loaded with wild rice, mushrooms, carrots, leeks, and kale!

Wild Rice and Mushroom Soup - Perfectly cozy, hearty, and comforting for any season of the year! Loaded with wild rice, mushrooms, carrots, leeks, and kale!

It’s been 3 days since we returned from Europe. And I’ve had this soup 3 days in a row now.

It just feels like pure comfort food without leaving me too heavy.

Although, personally, I wouldn’t mind some of that jamón ibérico and manchego cheese I had in Barcelona.

No, but really, this soup has everything I need post-vacation.

It has all the veggies and all the goodness of caramelized mushrooms in a light, hearty soup. Plus, the wild rice keeps you cozy and full all night long.

I’ve had 2 bowls already and I’m ready for a third!

Hello, summer bod is just around the corner, right?

Wild Rice and Mushroom Soup - Perfectly cozy, hearty, and comforting for any season of the year! Loaded with wild rice, mushrooms, carrots, leeks, and kale!


Wild Rice and Mushroom Soup

Wild Rice and Mushroom Soup

Perfectly cozy, hearty, and comforting for any season of the year! Loaded with wild rice, mushrooms, carrots, leeks, and kale!
5 stars (9 ratings)

Ingredients

  • cup whole grain & wild blend brown rice, such as Lundberg Farms
  • 3 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1 8-ounce package cremini mushrooms, sliced
  • 1 3.5-ounce package shiitake mushrooms, sliced
  • 1 leek, white and light green parts thinly sliced
  • 1 carrot, peeled diced
  • 2 tablespoons all-purpose flour
  • cup dry sherry
  • 6 cups low sodium chicken broth
  • 3 sprigs thyme
  • 2 bay leaves
  • 1 bunch kale, stems removed and leaves chopped
  • ½ cup heavy whipping cream
  • 3 tablespoons chopped fresh parsley leaves
  • Kosher salt and freshly ground black pepper, to taste

Instructions

  • Cook rice according to package instructions; set aside.
  • Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic, mushrooms, leek and carrot. Cook, stirring occasionally, until tender, about 5-6 minutes.
  • Whisk in flour until lightly browned, about 1 minute. Stir in sherry, scraping any browned bits from the bottom of the pot.
  • Whisk in chicken broth, thyme and bay leaves. Bring to a boil; reduce heat and simmer, partially covered, for 10-15 minutes. Stir in rice until flavors have blended, an additional 5-10 minutes.
  • Stir in kale, heavy whipping cream and parsley until the kale has wilted, about 2-3 minutes; season with salt and pepper, to taste.
  • Serve immediately.

Did you make this recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious!