creamy herb roasted mushroom wild rice soup
A hearty vegetarian mainstay to carry you through fall and winter both.
Ingredients
herb roasted mushrooms
- 4 cups mixed mushrooms, halved if large
- 3 tbsp butter, divided
- 4 cloves garlic, smashed
- 4 sprigs rosemary
- 4 sprigs thyme
wild rice soup
- 1 tbsp butter
- 1 medium yellow onion, diced
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 2 tbsp fresh thyme, chopped
- 2 tbsp all purpose flour
- 1 cup dry white wine
- 5-6 cups vegetable broth, or water
- 1 cup wild rice blend
- 1 cup whole milk or canned full fat coconut milk
- 1/2 cup fresh parmesan cheese, grated
- fresh herbs and crusty bread, to serve
Instructions
- Preheat oven to 425 degrees. Line a large baking sheet with parchment.
- Toss the mushrooms with 1 tablespoon olive oil, the garlic, and a big pinch of salt and pepper. Spread onto the baking sheet. Arrange the rosemary and thyme sprigs, and the butter, overtop. Roast for 25-30 minutes, tossing once halfway through baking time. Set aside the mushrooms, and chop up the garlic cloves. You'll need these for the soup.
- In a large Dutch oven or soup pot, melt the butter with 1 tablespoon olive oil. Saute the onion, carrots, and celery until softened, about 8-10 minutes. Stir in the thyme and the chopped garlic, then the wild rice. Toast the rice for 2-3 minutes until fragrant. Pour in the wine and simmer until reduced by half, about 3-4 minutes.
- Crank the heat up to medium high and pour in the broth. Bring to a simmer and cook, covered, 25-30 minutes until the rice is softened. Stir in the milk and parmesan. Season to taste with salt and pepper.
- Divide into bowls. Serve topped with mushrooms and extra herbs, and with crusty bread on the side.
Notes
*If you don't want the soup to turn into glamorized rice: Cook the rice separately from the broth and add to bowls as you serve. Store separately. This will prevent the rice from soaking up all the broth and turning into more of a pilaf than a soup.