Overhead view of a bowl of Mushroom and Wild Rice Soup

Mushroom and Wild Rice Soup

Embrace the cold weather with this creamy mushroom and wild rice soup! It’s perfect for a cozy meal at home or lunch during the week.

This recipe stars California-grown Wild Rice and comes to us from our friend Hannah of @theconsciousnutritionist in partnership with USA Rice and the California Wild Rice Advisory Board.

  • Serving Size
    1 bowl

Ingredients

  • 1lb ground turkey 
  • 1lb mushrooms (or mushroom mix), rinsed and chopped 
  • 1½ cups California-grown wild rice blend, rinsed 
  • 5 large carrots, chopped in ½ inch rounds
  • 1 large yellow onion, finely chopped
  • 5 cloves of garlic, minced
  • 4 stalks celery, chopped 
  • 3 tablespoons olive oil 
  • 6 cups of chicken bone broth 
  • 1 teaspoon salt, pepper to taste
  • 5 fresh sprigs of thyme, chopped
  • 2 fresh sprigs of rosemary, chopped
  • ½ teaspoon red pepper flakes
  • ½ cup heavy cream 
  • ½ cup grated parmesan
 

Directions

  • Add olive oil to a stock pot and heat. Add ground turkey and cook until browned, about 3 minutes. 
  • Add in chopped garlic, onion, celery, and carrots. Stir every 30-45 seconds until veggies are softened and meat is fully cooked. Add in salt and pepper. 
  • Add mushrooms, wild rice, thyme, rosemary, red pepper flakes, and broth. 
  • Bring to a boil and reduce heat to a simmer. Simmer covered for 30-45 minutes or until rice is fully cooked. If the soup has begun to thicken too much, add additional 1-2 cups of water. 
  • Add in parmesan cheese and heavy cream and stir until the cheese is fully melted. 
  • Add additional salt and pepper per taste preferences and enjoy.