Mushrooms add earthiness and umami flavor in this creamy, one-pot soup recipe. This vegetarian soup will thicken as it sits, so be mindful that the consistency may change when you’re done cooking.
- 1 tablespoon extra-virgin olive oil
- 1 cup thinly sliced celery
- 1 cup chopped carrots
- ½ cup chopped onions
- 8 ounces button mushrooms, sliced
- ¼ cup all-purpose flour
- ½ teaspoon ground pepper
- ½ teaspoon salt
- 4 cups low-sodium vegetable broth
- 2 cups cooked wild rice
- ½ cup heavy cream
- 2 teaspoons lemon juice
- 2 tablespoons chopped fresh parsley
- Step 1
Heat oil in a large saucepan over medium heat. Add celery, carrots and onions and cook, stirring, until starting to soften, about 2 minutes. Add mushrooms and cook, stirring, until the mushroom liquid has mostly evaporated, about 5 minutes. Add flour, pepper and salt and cook, stirring, for 2 minutes more.
Add broth and bring to a boil, scraping up any browned bits. Cook, stirring, until slightly thickened, about 2 minutes. Stir in rice, cream, lemon juice and parsley and cook until heated through, about 2 minutes more.
Serving Size: about 2 cups Per Serving: 298 calories; fat 15g; cholesterol 34mg; sodium 479mg; carbohydrates 35g; dietary fiber 5g; protein 7g; sugars 6g; niacin equivalents 4mg; saturated fat 7g; vitamin a iu 7313IU; potassium 514mg.