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–+ servings
Wild Rice and Mushroom Soup

Wild Rice and Mushroom Soup

Yield: 6 servings
Prep: 20 minutes
Cook: 35 minutes
Total: 55 minutes
Perfectly cozy, hearty, and comforting for any season of the year! Loaded with wild rice, mushrooms, carrots, leeks, and kale!
5 stars (9 ratings)

Ingredients

  • ⅔ cup whole grain & wild blend brown rice, such as Lundberg Farms
  • 3 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1 8-ounce package cremini mushrooms, sliced
  • 1 3.5-ounce package shiitake mushrooms, sliced
  • 1 leek, white and light green parts thinly sliced
  • 1 carrot, peeled diced
  • 2 tablespoons all-purpose flour
  • ⅓ cup dry sherry
  • 6 cups low sodium chicken broth
  • 3 sprigs thyme
  • 2 bay leaves
  • 1 bunch kale, stems removed and leaves chopped
  • ½ cup heavy whipping cream
  • 3 tablespoons chopped fresh parsley leaves
  • Kosher salt and freshly ground black pepper, to taste

Instructions

  • Cook rice according to package instructions; set aside.
  • Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic, mushrooms, leek and carrot. Cook, stirring occasionally, until tender, about 5-6 minutes.
  • Whisk in flour until lightly browned, about 1 minute. Stir in sherry, scraping any browned bits from the bottom of the pot.
  • Whisk in chicken broth, thyme and bay leaves. Bring to a boil; reduce heat and simmer, partially covered, for 10-15 minutes. Stir in rice until flavors have blended, an additional 5-10 minutes.
  • Stir in kale, heavy whipping cream and parsley until the kale has wilted, about 2-3 minutes; season with salt and pepper, to taste.
  • Serve immediately.