Wild Rice Mushroom Soup

Serves 6. Prep time: 30 minutes active; 60 minutes total.

2 tablespoons vegetable oil
1 cup diced yellow onion
½ cup diced celery
½ cup diced carrots
½ cup diced red bell peppers
3 cloves garlic, minced
1 pound button mushrooms, sliced
2 teaspoons dried thyme leaf
½ cup white wine
1 cup wild rice (or wild rice blend)
6 cups vegetable broth
1 cup roughly-chopped spinach
1 cup whole milk (or cream, if preferred)
Ground black pepper


In a large Dutch oven or stockpot, heat the oil over medium-high heat. Sauté the onion, celery, carrots and bell peppers for 5 to 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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