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
Ingredients
- ⅔ 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
- ⅓ 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?
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Is there an instant pot version of this wild rice mushroom soup?
Not at this time – but maybe soon!
Can I replace the kale with spinach? I can’t get on the kale train.
Of course!
Delicious! Going to make this tomorrow! Thanks for the recipe!
Hi. Is there any way to make this without the heavy cream to make it less fattening?
I used coconut milk once before and loved it, but you have to like the taste. Please use your best judgement when making modifications. I hope that helps!
Milk or half and half!
This looks soooo good!! If only I liked mushrooms!