creamy mushroom and spinach soup with wild rice
Recipes
Fish & Seafood
Creamy Mushroom & Spinach Soup with Wild Rice
Packed with vegetables, this creamy soup comes together easily for a warming meal. Wild rice adds a boost of protein and fiber, but you could substitute another whole grain like brown rice or barley, if you prefer.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 cup chopped onion
- ½ cup chopped celery
- 8 ounces white mushrooms, halved and sliced
- 1 cup chopped red bell pepper
- ¼ cup all-purpose flour
- 1 teaspoon dried thyme
- ¾ teaspoon salt
- ½ teaspoon ground pepper
- 4 cups low-sodium vegetable broth
- 3 cups chopped fresh spinach
- 2 cups cooked wild rice
- ½ cup heavy cream
- 1 tablespoon white-wine vinegar
Directions
- Heat 1 tablespoon oil in a large pot over medium heat. Add 1 cup onion and 1/2 cup celery; cook, stirring, until starting to soften, about 2 minutes. Add 8 ounces of mushrooms and 1 cup bell pepper; cook, stirring, until the mushroom liquid has mostly evaporated, about 5 minutes. Add 1/4 cup flour, 1 teaspoon thyme, 3/4 teaspoon salt and 1/2 teaspoon pepper; cook, stirring, for 1 minute more.
- Add 4 cups broth and bring to a boil, scraping up any browned bits. Cook, stirring, until slightly thickened, about 2 minutes. Stir in 3 cups spinach, 2 cups rice and 1/2 cup cream; cook until heated through, about 2 minutes more. Remove from heat and stir in 1 tablespoon vinegar.
