Creamy Mushroom and Wild Rice Soup

Creamy Mushroom and Wild Rice Soup

SERVINGS

6

PREP TIME

10 Min

COOK TIME

30 Min

When your tastebuds are craving a cozy meal, try our wild rice and mushroom soup for dinner. This creamy mushroom and wild rice soup is a comforting one-pot wonder that incorporates savory mushrooms, wild rice, vegetables and parmesan cheese into bowls of bliss.
FEATURED PRODUCTS
Green Giant® Whole Mushrooms

Green Giant® Whole Mushrooms
WHERE TO BUY
Creamy Mushroom and Wild Rice Soup

FULL RECIPE

Serving Size: 6

Prep Time: 10 minutes

Cook Time: 30 minutes

Green Giant product(s) used: Green Giant® Whole Mushrooms

Lists of ingredients:

  • 2 Tablespoons olive oil
    1 yellow onion, finely chopped
    2 celery stalks, chopped
    2 medium carrots, peeled and chopped
    1 clove garlic, minced
    6 cups chicken broth
    1 cup wild rice blend
    1 teaspoon dried thyme
    1 jar (6.9 ounces) Green Giant® Whole Mushrooms, drained and halved
    1 cup heavy cream
    1 cup freshly grated parmesan cheese
    1 teaspoon salt
    ½ teaspoon black pepper

STEPS

1 Heat oil over medium in a stock pot or Dutch oven. Add onion, celery and carrots. Cover and cook for 6 minutes. Stir in garlic and cook uncovered 1 minute longer.
2 Stir in broth, rice and thyme. Bring to a boil, then reduce heat to low. Simmer uncovered for 20 minutes, until rice is tender.
3 Stir in mushrooms, heavy cream, parmesan cheese, salt and pepper. Simmer 3 minutes longer, until cheese is melted.
4 Ladle into bowls and serve hot.

TIPS & TRICKS

If you can choose between using a stock pot or Dutch oven for this cream of mushroom wild rice soup recipe, opt for your stock pot. That’s because stock pots are better designed to handle quick soups, whereas Dutch ovens take a little longer to heat up and are more equipped for slower-cooked dishes.

Serving Size: 6

Prep Time: 10 minutes

Cook Time: 30 minutes

Green Giant product(s) used: Green Giant® Whole Mushrooms

  • 2 Tablespoons olive oil
    1 yellow onion, finely chopped
    2 celery stalks, chopped
    2 medium carrots, peeled and chopped
    1 clove garlic, minced
    6 cups chicken broth
    1 cup wild rice blend
    1 teaspoon dried thyme
    1 jar (6.9 ounces) Green Giant® Whole Mushrooms, drained and halved
    1 cup heavy cream
    1 cup freshly grated parmesan cheese
    1 teaspoon salt
    ½ teaspoon black pepper

1 Heat oil over medium in a stock pot or Dutch oven. Add onion, celery and carrots. Cover and cook for 6 minutes. Stir in garlic and cook uncovered 1 minute longer.
2 Stir in broth, rice and thyme. Bring to a boil, then reduce heat to low. Simmer uncovered for 20 minutes, until rice is tender.
3 Stir in mushrooms, heavy cream, parmesan cheese, salt and pepper. Simmer 3 minutes longer, until cheese is melted.
4 Ladle into bowls and serve hot.

Tips & Tricks

If you can choose between using a stock pot or Dutch oven for this cream of mushroom wild rice soup recipe, opt for your stock pot. That’s because stock pots are better designed to handle quick soups, whereas Dutch ovens take a little longer to heat up and are more equipped for slower-cooked dishes.

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