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Mushroom Wild Rice Soup

Barbara Seelig-Brown
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.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Soup Recipes
Cuisine American
Servings 10 - 1 cup servings

Ingredients
 

  • 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
  • 1/2 cup fresh basil chopped
  • 1 tsp. Worcestershire sauce

Instructions
 

  • 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.
  • Add carrots, celery, and mushrooms and cook until mushrooms begin to brown.
  • 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.
Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.
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