Wild Rice and Mushroom Soup

Winter and fall are wonderful times for warm bowls of soup. Especially when cold’s and flu’s start to roll around. This soup is super easy to put together and it is absolutely delicious. Feel free to omit or add any other mushroom or ingredient you would like.

Wild Rice and Mushroom Soup

You will need:

  • 8oz of portabella mushrooms or mix of wild mushrooms
  • 1 yellow onion
  • 8-10 garlic cloves
  • 2 carrots
  • 2-3 celery stalks
  • 6 cups of vegetable broth
  • 1 bay leaf
  • 2 tsp parsley
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 3/4 cup wild rice


  1. Start by slicing and chopping your mushrooms, onion. garlic, carrots and celery and placing them into a medium sized pot on the stove. Turn the stove to a medium heat and add a splash of water for cooking.
  2. Once your onions look translucent add in the broth, bay leaf, parsley, garlic, salt and pepper and bring to a slow boil.
  3. Once your broth has come to a boil add in the rice and turn to a low heat and let cook for 30-40 minutes or until your rice is cooked.
  4. Serve hot with salt and pepper to taste.

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