This wild rice soup is so hearty and delicious and you can make it in less than half an hour.
Course Lunch
Cuisine American
Keyword mushroom soup, wild rice soup
Cook Time 20 minutesminutes
Servings 4servings
Calories 641kcal
Ingredients
2large carrotswashed, peeled & sliced
⅓cuponionsdiced
⅓cupcelerysliced
3slicesbaconchopped
2tablespoonsbutter
2 ½cupsmushrooms
2teaspoonsrosemary
2teaspoonsgarlic paste
¼cupflour
4cupsvegetable stockcan sub chicken or beef
1cupmilk or creamsee notes if using milk
⅓cupsherry cooking wineoptional
2cupswild riceprecooked
Salt & Pepper to taste
Instructions
Sautee celery, carrots, bacon and onions in butter over medium-high heat, in a large soup pot. About 4-5 minutes.
When vegetables have begun to soften and develop a little color, stir in mushrooms, rosemary and garlic paste. Cook for 2-3 more minutes, making sure to not burn the garlic.
Next stir in the flour. Cook for another 2-3 minutes.
Pour in cooking sherry, milk and stock. While pouring, stir vigorously to ensure the flour is dissolved completely. Bring to a boil and then after lowering the heat, simmer for 10 minutes or until soup is reduced to desired consistency.
Add precooked wild rice and simmer for another 5 minutes.
Serve warm and enjoy!
Notes
Freezing Tips: Can be frozen for up to 3 months. First chill soup then place in large ziplock, freezing it flat. When ready to reheat, microwave or warm over medium heat in a pot on the stove.