Packed with vegetables, this creamy soup comes together easily for a warming meal. Wild rice adds a boost of protein and fiber, but you could substitute another whole grain like brown rice or barley, if you prefer.
creamy mushroom spinach soup with wild rice
Creamy Mushroom & Spinach Soup with Wild Rice
Ingredient
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1 tablespoon extra-virgin olive oil
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1 cup chopped onion
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½ cup chopped celery
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8 ounces white mushrooms, halved and sliced
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1 cup chopped red bell pepper
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¼ cup all-purpose flour
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1 teaspoon dried thyme
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¾ teaspoon salt
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½ teaspoon ground pepper
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4 cups low-sodium vegetable broth
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3 cups chopped fresh spinach
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2 cups cooked wild rice
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½ cup heavy cream
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1 tablespoon white-wine vinegar
Instructions
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Heat oil in a large pot over medium heat. Add onion and celery; cook, stirring, until starting to soften, about 2 minutes. Add mushrooms and bell pepper; cook, stirring, until the mushroom liquid has mostly evaporated, about 5 minutes. Add flour, thyme, salt and pepper; cook, stirring, for 1 minute more.
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Add broth and bring to a boil, scraping up any browned bits. Cook, stirring, until slightly thickened, about 2 minutes. Stir in spinach, rice and cream; cook until heated through, about 2 minutes more. Remove from heat and stir in vinegar.