Wild Rice and Portobello Soup
A cozy, comforting classic to warm you up
Indulge in the earthy richness of Wild Rice and Portobello Soup, a comforting and hearty bowl perfect for any season. This recipe highlights the nutty flavor of wild rice and the savory depth of portobello mushrooms, creating a wholesome meal that's both nutrient-packed and satisfying.
Ingredients
- 1/2 yellow onion, diced
- 2 small carrots, peeled and diced
- 2 ribs celery, sliced
- 1 cup chopped portobello mushrooms
- 1/2 cup uncooked wild rice
- 4 cups vegetable broth
- 1 bay leaf
- 1 sprig rosemary
- 1 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- In a 4-quart slow cooker, combine all ingredients: diced onion, carrots, celery, portobello mushrooms, uncooked wild rice, vegetable broth, bay leaf, rosemary, salt, and pepper. Stir well.
- Cover and cook on low heat for 6 hours, allowing flavors to meld and the wild rice to soften.
- After cooking, remove and discard the bay leaf and rosemary sprig.
- Serve warm in bowls, savoring the tender wild rice, hearty mushrooms, and aromatic herbs.
Helpful Tips
- Quicker option: saute the vegetables in a pot, add remaining ingredients, and simmer on the stovetop for 45 to 60 minutes until the rice is tender.
- White or brown rice works if wild rice isn't available.
- Cremini or shiitake mushrooms can be substituted or combined.
❤️ Made with love in the kitchen • Cozy comfort food
