Wild Rice & Mushroom Soup

Wild Rice & Mushroom Soup

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From: EatingWell Magazine, November/December 2015

Inspired by creamy turkey and wild rice soup recipes, this vegetarian mushroom soup recipe is a whole lot lighter and gets a rich flavor boost from caramelized leeks. Serve with a green salad with sherry vinaigrette and crusty bread to sop up any bits left in the bowl.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 3 tablespoons extra-virgin olive oil
  • 6 cups sliced leeks (4-6 medium leeks)
  • ½ cup dry sherry
  • 1 pound cremini mushrooms, sliced
  • 1½ cups sliced celery
  • 2 cloves garlic, finely chopped
  • 6 cups mushroom broth
  • 2 cups water
  • 1 cup wild rice
  • ¼ teaspoon ground pepper
  • ⅛ teaspoon salt
  • 6 tablespoons sour cream
  • 6 tablespoons sliced almonds, toasted

Preparation

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  1. Heat oil in a large pot over medium-high heat. Add leeks and cook, stirring occasionally, until starting to brown, 6 to 8 minutes. Reduce heat to medium and continue cooking, stirring often, until the leeks are golden brown and very tender, 5 to 10 minutes more.
  2. Add sherry and cook, stirring often, for 1 minute. Stir in mushrooms and celery and cook, stirring often, until the mushroom liquid evaporates, 6 to 8 minutes. Add garlic and cook, stirring, for 30 seconds. Add broth, water and rice; cover and bring to a simmer.
  3. Reduce heat to maintain a gentle simmer and cook, stirring occasionally, until the rice is tender, 50 minutes to 1 hour. Season with pepper and salt. Serve each portion topped with 1 tablespoon each sour cream and almonds.

Nutrition information

  • Serving size: about 1⅓ cups
  • Per serving: 310 calories; 13 g fat(3 g sat); 5 g fiber; 39 g carbohydrates; 9 g protein; 113 mcg folate; 6 mg cholesterol; 6 g sugars; 0 g added sugars; 1,672 IU vitamin A; 12 mg vitamin C; 116 mg calcium; 3 mg iron; 563 mg sodium; 751 mg potassium
  • Nutrition Bonus: Vitamin A (33% daily value), Folate (28% dv), Vitamin C (20% dv)
  • Carbohydrate Servings:
  • Exchanges: 1 starch, 3½ vegetable, 2½ fat

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