Sun-Dried Tomato Soup With Wild Mushrooms And Wild

Name: Sun-Dried Tomato Soup With Wild Mushrooms And Wild Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons olive oil; 3 1/2 cups onions, diced; 3 medium garlic cloves, finely chopped; 1 1/4 lbs wild mushrooms, such as shiitake, oyster, chanterelle, morel, chopped (recommend using a mix of mushrooms); 4 celery ribs, with leaves chopped; 2 cups sun-dried tomatoes, dry-packed, cut into matchstick size; 8 cups nonfat beef broth or 8 cups vegetable broth; 1/4 cup no-added-salt tomato paste; 1 teaspoon crushed red pepper flakes; salt, to taste; 1 pinch cayenne (optional); 1 cup wild rice, uncooked; green onion, finely chopped (optiona)

Servings: persons

2 teaspoons olive oil
3 1/2 cups onions, diced
3 medium garlic cloves, finely chopped
1 1/4 lbs wild mushrooms, such as shiitake, oyster, chanterelle, morel, chopped (recommend using a mix of mushrooms)
4 celery ribs, with leaves chopped
2 cups sun-dried tomatoes, dry-packed, cut into matchstick size
8 cups nonfat beef broth or 8 cups vegetable broth
1/4 cup no-added-salt tomato paste
1 teaspoon crushed red pepper flakes
salt, to taste
1 pinch cayenne (optional)
1 cup wild rice, uncooked
green onion, finely chopped (optiona)

1
In a large pot, heat the oil over medium-high heat. Cook the onions until golden brown, about 8 minutes, stirring occasionally.
2
Stir in garlic; cook for 2 minutes.
3
Stir in the mushrooms and celery; cook for 5 minutes, stirring occasionally.
4
Stir in the tomatoes. Reduce the heat to medium low.
5
Add the beef broth, tomato paste, red pepper flakes, salt, and cayenne. Cook for 1 hour, reducing the heat to low when the soup starts to boil, stirring occasionally.
6
Meanwhile, cook the wild rice using the package directions, OMITTING the salt and margarine. Be careful not to overcook.
7
Just before serving, stir the rice into the soup. Garnish with green onions.

463

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 teaspoons olive oil, 3 1/2 cups onions, diced, 3 medium garlic cloves, finely chopped, 1 1/4 lbs wild mushrooms, such as shiitake, oyster, chanterelle, morel, chopped (recommend using a mix of mushrooms), and more.

Yes, Sun-Dried Tomato Soup With Wild Mushrooms And Wild Rice 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!

Sun-Dried Tomato Soup With Wild Mushrooms And Wild Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions