Mushroom and Wild Rice Soup

Name: Mushroom and Wild Rice Soup
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 250g of Chestnuts or mixed mushrooms; 500ml of mushroom or vegetable stock; 2 tsp of paprika; 1 tbsp of balsamic vinegar; ½ a leek finely chopped; 1 celery stick finely chopped; 1 carrot sliced; 1 pack of Tilda Wild and Basmati rice mix; 70ml of cream or full fat milk; Fresh thyme and parsley to garnish; 1 tbsp of flour; Season to taste; Wilted greens and carrots (Optional)

A quick, easy, and healthy mushroom and wild rice soup recipe. Using our ready-to-heat Wild and Basmati Rice, this wholesome dish is packed with nutritious ingredients. Enjoy the earthy goodness of mushrooms and the health benefits of wild rice in every spoonful. Elevate your well-being with this nourishing homemade soup.

16 - 30 Minutes
Easy
2

This recipe uses:

Wholegrain Steamed Basmati and Wild Rice

Where to buy

Ingredients

250g of Chestnuts or mixed mushrooms
500ml of mushroom or vegetable stock
2 tsp of paprika
1 tbsp of balsamic vinegar
½ a leek finely chopped
1 celery stick finely chopped
1 carrot sliced
1 pack of Tilda Wild and Basmati rice mix
70ml of cream or full fat milk
Fresh thyme and parsley to garnish
1 tbsp of flour
Season to taste
Wilted greens and carrots (Optional)

How to make Mushroom and Wild Rice Soup

Prepare the stock and set to the side.
Chop the mushrooms and sauté in the pan until caramelised. Finish off by drizzling the balsamic over the mushrooms and cook for another minute until caramelised.
Removed the mushrooms from the pan and set aside.
Deglaze the pan with a bit of stock and add to the mushrooms.
In the same pan sweat off the leeks, celery and carrots.
Once the leek and celery have softened add the paprika and cook for one minute.
Add the flour and cook out for one minute.
Add the mushrooms back in and the stock and seasoning. Sitr until combined and then simmer until the carrots are cooked through on a gentle heat.
Microwave the rice pouch for 2 minutes.
Once cooked take off the heat and add the cream and the rice into the soup.
Season and add fresh parsley and thyme. Serve hot.