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

olive oil

onion

celery

white mushrooms,

red bell pepper

all-purpose flour

thyme

salt

½ teaspoon ground pepper

vegetable broth

spinach

rice

heavy cream

white-wine vinegar

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.


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.


It was a good basic recipe. I made some revisions, as I do with most recipes basedon ingredients I have on hand. I have only listed the changes. My husband and I both enjoyed it and had plenty to freeze.1. Increased olive oil to at least 2 Tbsp for sauteing the chopped vegetables and flour2. Increased chopped celery to 1 cup3. Instead of salt, I used vegetable, chicken, and roasted garlic base, about 2 Tbsp total.4. I substituted no sodium chicken broth instead of vegetable broth.5. I used a bag of frozen spinach instead of fresh.6. I cut up about 8 spears of asparagus from our garden adding it to the wild rice to cook for the last 5 minutes. I added it all, including the unabsorbed water to the soup.7. Instead of white-wine vinegar, I used 1/4 cup dry sherry at the end.

I really didn’t like this soup. For me, it tasted bland and tasted like it needed something I just couldn’t place. I think it’s because subtly, the red bell pepper clashed with the mushrooms.I tried it again without the bell pepper, added more mushrooms and it was improved.

Loved it did not realize it made so much used spelt flour instead of white flour, added a little more salt

At first I thought it was a little tasteless but I added another tsp of salt. After I served it I added a little shake more salt and pepper to my soup bowl. I thought it was a wonderful soup, fabulous texture, colorful, hearty and tasty. I would serve it to guests, or give to someone needing a meal and I would definitely make it again.  It doesn’t take long to make.  I was rushing and made it in 30 minutes but another time I would prep and gather my ingredients beforehand.Thank you.

I wish I hadn’t added the last ingredient.I had high hopes for this recipe! But after following it down to measuring out the vegetables I just didn’t like it. The last step is to add the white wine vinegar, and I wish I hadn’t done that.  The vinegar really just takes away from the other flavors and leaves a bad after-taste.I would recommend to anyone considering this recipe to exclude the vinegar and instead maybe add some garlic or another spice to bring out the earthy flavors of this soup.

creamy mushroom & spinach soup with wild rice

Total: 35 minutes

Author : Carolyn Casner

Ingredients

Instructions

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