A soup with only 185 calories and and 2 grams of fat? You bet! This Minnesota Soup wonder is low in fat, sodium,and calories. Also, soy, peanut, egg and shell fish free! Why eat it? Because it is chock full of hearty flavors and teaming with warm goodness! You will love it, trust me. It will warm you from your nose to your toes.
For more soup ideas see my Mushroom Soup Marsala, Wild Rice and Mushroom Or Hearty Minestrone
Wild Rice and Mushroom Soup
Ingredients
- 1 cup wild rice
- 1 large onion diced
- 4 celery stalks diced
- 1 pound mushrooms diced
- 2 cloves garlic minced
- 1 teaspoon oregano
- 3 tablespoons all-purpose flour
- 1 cup white wine
- 1 bay leaf
- 1-2 cheese rinds optional
- 4 cups vegetable or chicken stock
- 2 teaspoons rosemary
- 1 cup whole milk or cream
- 1 tablespoon cider vinegar
- 2 teaspoons salt divided
Instructions
- Bring a pot of water to a boil. Add the wild rice and one teaspoon of salt, and reduce to a simmer. Cook for 40-50 minutes, until the rice has burst open and tastes tender. Drain, reserving the cooking liquid to use as stock if desired.
- While the rice cooks, prepare the rest of the soup. Warm a teaspoon of oil in a dutch oven or stock pot over medium-high heat. Add the onions and celery with a half teaspoon of salt, and cook until the onions have softened and turned translucent, 3-5 minutes. Turn the heat down to medium and stir in the mushrooms and another half teaspoon of salt. Cook until the mushrooms have released all their liquid and turned dark brown, 15-20 minutes. Don't skimp on this step! This is where the soup gets its deep, rich flavor.
- Add the garlic and oregano, and cook until fragrant, about 30 seconds. Sprinkle the flour over the veggies and stir until the vegetables become sticky and there is no more visible dry flour. Increase the heat again to medium-high and pour in the wine. Stir and scrape the brown bits from the bottom of the pan. Continue simmering until the wine has reduced and thickened a bit.
- Add the bay leaf, cheese rinds, and stock. Bring to a boil, then reduce to a simmer. Simmer for 20 minutes to meld the flavors. Add the rosemary, milk, and wild rice. Simmer for another 10-15 minutes, until the soup has thickened to your liking. Stir in the cider vinegar. Taste and add more salt or vinegar to taste.
- Leftovers will keep refrigerated for up to a week.
Notes
Nutrition
Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Conversion Information We get a lot of requests to help with conversions especially between various countries like Canada, the U.K. and Australia. These tables should help you make those conversions. For your convenience we have included a Conversion Chart.
Disclaimer Unless indicated recipes influenced by cookbooks, magazines or family traditions.
I am Marilyn Lesniak. Writer, Photographer and Chief Bottle Washer behind the scenes at Marilyn's Treats. Follow me to my kitchen. 
I love mushroom soup but I’ve never put wild rice in it. I bet that gives it even more oomph and flavor.
Oh yes! The wild rice rice adds that that deep hearty flavor to the soup and is very different from a different rice choice. Let me know if you give it a try! Thanks for stopping by and chatting.