Chanterelle Mushroom and Wild Rice Soup recipe

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Ingredients

1 tablespoon olive oil
1 onion, chopped
½ head garlic, minced
5 cups fresh chanterelle mushrooms, or more to taste
1 cup wild rice
4 cups chicken broth, or more to taste
3 tablespoons soy sauce
2 tablespoons lemon juice
1 tablespoon dried parsley
2 teaspoons ground black pepper
2 teaspoons dill
1 teaspoon ground paprika
1 teaspoon salt, or more to taste

Nutrition Info

306.2 calories
carbohydrate: 51.6 g
cholesterol: 5 mg
fat: 4.5 g
fiber: 6.4 g
protein: 13.1 g
saturatedFat: 0.6 g
servingSize: -
sodium: 2267.6 mg
sugar: 7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat olive oil in a large pot over medium-low heat. Add onion and garlic, cook and stir until soft but not browned, about 2 minutes. Add chanterelle mushrooms, cook and stir until excess liquid evaporates, 5 to 10 minutes. Stir in wild rice, cook and stir for 1 to 2 minutes.

  2. Pour broth into the pot, bring soup to a boil. Reduce heat to low and simmer until mushrooms are tender, 20 to 30 minutes. Stir in soy sauce, lemon juice, parsley, black pepper, dill, paprika, and salt. Simmer until flavors combine, about 10 minutes more.

Recipe Yield

4 servings

Recipe Note

This can be a bit pricey to make with chanterelle mushrooms if you have to buy them but well worth every penny if you can afford it! Switch up the recipe with different mushrooms and rice combos and see what you come up with! Garnish with sour cream and parsley.

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