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Mushroom and Wild Rice Soup

Author Jesseca

Ingredients

  • 3 Tbsp Pompeian Smooth Extra Virgin Olive Oil
  • 1/2 small onion, chopped
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 8 oz mushrooms*
  • 1 cup uncooked wild rice
  • 2 medium carrots, diced
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp dried parsley
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/2 tsp cumin
  • 1/4 tsp ginger
  • 1/2 cup water
  • 1/4 cup cornstarch*

Instructions

  • Heat your oil in a large pot. Saute the onion until soft. Add the garlic and cook one minute more.
  • Stir in the vegetable broth, mushrooms, wild rice, carrots, salt, pepper, parsley, garlic powder, onion powder, cumin, and ginger. Bring to a boil. Lower the heat and cook 40 minutes or until rice is soft. *
  • Stir together the corn starch and water. Mix into your soup and continue to cook until slightly thickened.
  • Enjoy!

Notes

* We used baby bella mushrooms in our recipe but have also made it with a mix of different types with great success. Don't be afraid to mix and match mushroom varieties.
* For my vegan friends: I know some of you prefer not to use cornstarch. Arrowroot is a great substitute in this recipe.
* Some wild rice has a lower cook time. Adjust according to the package.