Mushroom Wild Rice Soup
Recipe type: Soup
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 10 - 1 cup servings
Mushrooms are low in calories so they are a given for healthy cooking. I like to add the wild rice to the soup to round it out.
  • 4 oz. diced pancetta
  • 1 tsp. extra virgin olive oil
  • 1 cup diced onion, (about 1 medium)
  • 3 cloves garlic, minced
  • 2 carrots, sliced (about 1 cup)
  • 2 stalks celery, sliced (about 1 cup)
  • 24 oz. mushrooms, sliced
  • 1 cup uncooked wild rice
  • 1 envelope chicken broth concentrate
  • 2 quarts water
  • 1 cup fresh parsley, chopped
  • ½ cup fresh basil, chopped
  • 1 tsp. Worcestershire sauce
  1. Place pancetta and olive oil in 6- or 8-quart soup pot. Brown the pancetta. Add onion and garlic and cook until onion is translucent.
  2. Add carrots, celery, and mushrooms and cook until mushrooms begin to brown.
  3. Add rice, broth concentrate, water, parsley, basil and Worcestershire. Bring to a boil. Reduce heat to low and cook until rice is tender, about 45 min.
Recipe by Noshing With the Nolands at