My 4 year old and I were grocery shopping when she grabbed mushrooms and asked if we could get mushrooms so I could make mushroom soup. I have never made mushroom soup before but I figured why not. I decided to make a mushroom soup with lots of mushrooms and wild rice. I didn’t want a stew or anything cream based.
Mushroom Wild Rice Soup
Makes 8-12 servings
1c cracked wild rice
24 oz Cremini, Baby Bella, Mushrooms thinly sliced
2 cloves of garlic
1 large onion, diced (1 1/2 cups diced)
2 TBSP extra virgin olive oil
32 oz vegetable or mushroom broth
8 c water
3/4 tsp fresh grated nutmeg
pink Himalayan salt, or sea salt, and fresh ground pepper to taste
Cook wild rice per instructions. In a large stock pot heat olive oil, add onions and cook until translucent and tender. Reduce heat and grate garlic in with the onions. Gently stir in mushrooms and nutmeg. Add broth and water. Cover and simmer until rice is cooked. Add rice to the soup, cover, and bring to a boil. Once soup comes to a rolling boil reduce heat and simmer 20 minutes. Season with salt and pepper to taste. Enjoy!