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Wild Rice Mushroom Soup


  • 2 tbsp vegetable oil
  • 1 c yellow onion, diced
  • ½ c celery, diced
  • ½ c carrot, diced
  • ½ c red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 lb button mushrooms, sliced
  • 2 tsp dried thyme
  • ½ c white wine
  • 1 c wild rice (or wild rice blend)
  • 6 c vegetable broth
  • 1 c spinach, roughly chopped
  • 1 c non-dairy milk or cream
  • Salt
  • Ground black pepper


  1. In a large Dutch oven or stockpot, heat the oil over medium-high heat. Sauté the onion, celery, carrot and bell pepper for 5-10 minutes before adding the garlic, mushrooms, thyme, white wine and a pinch of salt. Cook for a few minutes until the mushrooms start to soften. Add the rice and broth and stir well. Bring to a boil, reduce the heat, cover and simmer 30 minutes or until rice is tender. Add the spinach and cook for a few more minutes. Stir in the milk and season to taste with salt and ground black pepper. Serve warm.

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