Creamy Wild Rice Soup with Herby Mushrooms
Creamy Wild Rice Soup with Herby Mushrooms. A cozy bowl of wild rice soup to welcome March nights. It’s hearty, herby, and loaded with buttery roasted mushrooms. It’s simple but super comforting, delicious, and flavorful !! Happy March guys, who’s excited for springtime ?!
Spring is right around the corner and I seriously cannot express how excited I am for longer days, warmer weather, and most of all new vibrant recipes. To welcome March (which in my mind March constitutes as springtime) were having a cozy bowl of wild rice and mushroom soup because after all it’s not exactly warm weather just yet here.
We wanted to start March with a colorful, veggie loaded dish. But we still wanted to keep it comfy and cozy because it’s Monday and it was kind of rainy today. This is that in between dish…the one that has springtime vibes but is still holding onto that little bit of cozy winter night by the fire vibe too.
Regardless of the season or the weather, this is one delicious, flavor packed bowl. It’s a little herby, a little buttery, a little creamy. It’s one of those feel-good Monday night soups which you know we totally love !!
Ingredients
6 tablespoons butter; divided
4 carrots; chopped
2 celery stalks; chopped
2 shallots; chopped
2 quarts chicken broth
1 cup wild rice blend
1 tablespoon fresh thyme leaves
2 tablespoons chopped sage
salt, pepper, and red pepper flakes
1 cup heavy cream
1/4 cup parmesan cheese
5 ounces spinach
1 1/2 pounds mixed mushrooms; sliced
2 fresh rosemary sprigs
Directions
In a large stock pot, melt 3 tablespoons of butter. Add the carrots, celery, shallots, salt, and pepper. Cook for about 5 minutes. Add the broth, rice, thyme, sage, and red pepper flakes. Bring to a boil over high heat. When boiling, cover and reduce heat to low. Cook for about 30 minutes until rice is tender. Stir in the cream, parmesan, and spinach. Continue to cook over medium heat for another 10 minutes.
Meanwhile make the mushrooms. Melt the remaining 3 tablespoons of butter. Add the mushrooms to a baking sheet line with parchment paper. Sprinkle with salt, pepper, and rosemary. Drizzle with the melted butter. Cook in a 425 degree oven for 15 - 20 minutes until golden. Add to the soup.
