Misc. Mushroom And Wild Rice Soup Recipe

Name: Misc. Mushroom And Wild Rice Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium leeks (white and light green only), halved and thinly sliced; 4 cloves of garlic, thinly sliced; 1 large heirloom tomato, roughly chopped; 2 medium carrots, sliced into 1/4 inch thick coins; 2 stalks of celery, sliced into equal bit sized pieced; 3/4 - 1 pounds mixed mushrooms of your choice (cremini, hen of the woods, clamshell, shiitake, button etc. use what ever you prefer/freshest), roughly chopped or can be left whole if small; 1 cup white wine; 1 cup dry long grain wild rice; 1/2 teaspoon fresh rosemary, minced; 1 bunch flat leaf parsley, leaves only; 1 pinch crushed red pepper flakes; 8-10 cups vegetable stock, room temp; salt and pepper to taste

Servings: persons

2 medium leeks (white and light green only), halved and thinly sliced
4 cloves of garlic, thinly sliced
1 large heirloom tomato, roughly chopped
2 medium carrots, sliced into 1/4 inch thick coins
2 stalks of celery, sliced into equal bit sized pieced
3/4 - 1 pounds mixed mushrooms of your choice (cremini, hen of the woods, clamshell, shiitake, button etc. use what ever you prefer/freshest), roughly chopped or can be left whole if small
1 cup white wine
1 cup dry long grain wild rice
1/2 teaspoon fresh rosemary, minced
1 bunch flat leaf parsley, leaves only
1 pinch crushed red pepper flakes
8-10 cups vegetable stock, room temp
salt and pepper to taste

1
Cook the rice about 10 minutes shorter than the package directions say, strain any excess water and set aside.
2
In a large pot, heat oil over medium high flame. Once oil has come to temp and moves easily along the bottom of the pan, cook the leeks, stirring occasionally, for several minutes before adding the tomatoes; season with salt and pepper, stir to combine then add the wine. Let the wine reduce for about 3-4 minutes, until very little is left.
3
Add the carrots, celery, mushrooms, garlic and wild rice - season with prepared spices. Let the mixture cook for a moment, giving the ingredients time to heat and meld
4
Now, add the vegetable stock. Simmer for at about 20 minutes but no more than 45.
5
Serve hot, garnished with fresh parsley - enjoy!

234

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 medium leeks (white and light green only), halved and thinly sliced, 4 cloves of garlic, thinly sliced, 1 large heirloom tomato, roughly chopped, 2 medium carrots, sliced into 1/4 inch thick coins, and more.

Yes, Misc. Mushroom And Wild Rice Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Misc. Mushroom And Wild Rice Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions