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Sun-dried Tomato And Wild Mushroom Soup With Wild Rice

Sun-dried Tomato And Wild Mushroom Soup With Wild Rice prepared dish

This hearty soup combines the rich flavors of sun-dried tomatoes and wild mushrooms with the nutty texture of wild rice. Perfect for a cozy dinner, it offers a delightful balance of taste and nutrition.

This recipe is italian style, dinner, scaled for 6 servings, with 15 min prep and 30 min cook.

Prep: 15 min · Cook: 30 min · Total: 45 min · Serves: 6

Quick cooking notes

  • Core ingredients include sun-dried tomatoes, salt, wild mushrooms, garlic.
  • Follow all 8 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 6 servings.

Ingredients

  • 1 cup sun-dried tomatoes (chopped)
  • 1 tsp salt
  • 2 cups wild mushrooms (sliced)
  • 3 cloves garlic (minced)
  • 4 cups vegetable broth
  • 1 tsp thyme (dried)
  • 1 cup wild rice (rinsed)
  • 1 medium onion (chopped)
  • 1 tsp black pepper
  • 2 tbsp olive oil
  • 1 tbsp parsley (chopped for garnish)

Instructions

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
  3. Stir in the sliced wild mushrooms and cook until they are tender.
  4. Add the chopped sun-dried tomatoes and thyme, and cook for another 2 minutes.
  5. Pour in the vegetable broth and bring the mixture to a boil.
  6. Add the rinsed wild rice, salt, and black pepper, then reduce the heat to low.
  7. Cover the pot and let it simmer for about 30 minutes, or until the rice is cooked.
  8. Taste and adjust seasoning if necessary, then serve hot, garnished with chopped parsley.

Nutrition (per serving)

  • Calories: 220
  • Protein: 6 g
  • Fat: 8 g
  • Carbohydrates: 34 g
  • Fiber: 4 g
  • Sugar: 3 g
  • Sodium: 600 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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