Mushroom and Wild Rice Soup #SundaySupper

Welcome to this week’s Sunday Supper Meatless Meals Event! I make a lot of meatless meals year round just just because we like them. Cutting back on meat was something I wasn’t use to growing up. We had to have meat with every meal. It wasn’t dinner without a beef roast, fried chicken, pork chops or sausage on the plate. Once in a while we’d get those frozen cod or halibut planks too.
Except for potato soup, (which often had leftover ham or bacon)I don’t recall any real meatless meals.
As an adult I eat what I want for the most part. I still enjoy those beef roasts with gravy and a breaded pork chop once in a while. But for today I’m sticking with Mushroom and Wild Rice Soup.
I used hearty portabellas, wild rice, a quick cook rice blend of white, red and brown rice, greens and vegetable broth.
Those simmering mushrooms are calling my name!

I couldn’t hold the camera still. I wanted a spoonful of mushroom and wild rice soup asap!

Easy. Tasty. Quick.
Thank you Tammi from Momma’s Meals for hosting this Meatless Meals Event!

Mushroom and Wild Rice Soup #SundaySupper

 

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Prep time

0 min

Cook time

0 min

Total time

0 min

 

Ingredients

• 4 cups vegetable broth
• ½ cup rice (regular long grain or blend)
• ¼ cup instant wild rice
• 1 cup sliced portabella mushrooms
• ½ cup firmly packed greens (I used baby spinach and arugula)
• Salt and Pepper to taste
• Parmesan cheese for topping, optional

Instructions

1. Bring 1½ cups broth to a boil. Add rice and wild rice. Cover and simmer until tender.
2. Add mushrooms with remaining broth to a medium saucepan. Gently cook until mushrooms are almost done.
3. Add rice and green and heat thoroughly, wilting greens.
4. Season with salt and pepper to taste. Serve with Parmesan cheese if desired.

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Here are more great Meatless Meal ideas from our Sunday Supper Group!

Salads, Soups, Stews and Starters

• Spicy Vegan Potato Salad by Killer Bunnies, Inc
• Veggie Salad Trio with Zucchini Noodles and Pesto by Hip Foodie Mom
• Olive Tapenade by MealDiva
• Chickpea Chile Soup with Greens and Grains by Shockingly Delicious
• Thai Coconut Curry Butternut Squash Soup by Cupcakes & Kale Chips
• Potato Chickpea Stew by The Not So Cheesy Kitchen
• “Beef” Stew with Potato Cake Tops by Jane’s Adventures in Dinner
• Mushroom and Wild Rice Soup by Cindy’s Recipes and Writings

“Meat”balls

• Teriyaki Quinoa “Meatballs” by The Foodie Patootie
• Black Bean “Meatballs” with Marinara by Foxes Love Lemons
• Spicy Vegetarian Meatballs by Mess Makes Food

Pastas, Pizzas and Casseroles

• Broccoli Mushroom Rice Casserole by Momma’s Meals
• Zucchini and Mushroom Skillet Lasagna by Curious Cuisiniere
• Four Cheese and Spinach Stuffed Shells by Melanie Makes
• Spicy Penne with Tomatoes and Havarti by That Skinny Chick Can Bake
• Cheesy Tomato Casserole by Bobbi’s Kozy Kitchen
• Deconstructed Vegan “Lasagna” by What Smells So Good?
• Ramen Stir Fry by Ninja Baking
• Roasted Red Pepper Lasagna by Cravings of a Lunatic
• Broccolini Macaroni and Cheese by Family Foodie
• Sundried Tomato and Zucchini Pizza with Goat Cheese by Healthy. Delicious.
• Creamy Parmesan Mushroom and Leek Pasta by Neighborfood
• Roasted Veggie Manicotti by Hot Momma’s Kitchen Chaos
• Pasta Patate by Webicurean
• Spaghetti and Chickpeas and Roasted Tomato Sauce by The Wimpy Vegetarian
• Radicchio and Gorgonzola Tortelloni with Butter and Walnuts by Manu’s Menu

Burgers

• Quinoa Black Bean Burger with Ginger Cilantro & Turmeric by Sue’s Nutrition Buzz
• Garbanzo and Brown Rice Burgers by girlichef
• Tofu Burgers by Small Wallet, Big Appetite

Tacos & Everything Wrapped

• Blackened Tofu Tacos with Asian Slaw by Hezzi-D’s Books and Cooks
• Mushroom & Poblano Tacos by La Cocina de Leslie
• Green Chile Enchiladas by Cookin’ Mimi
• Beet and Goat Cheese Tacos with Avocado Cream by The Girl In The Little Red Kitchen
• Black Bean and Avocado Flautas by Supper for a Steal
• Black Bean Spinach Quinoa Burritos by Alida’s Kitchen

Other Main and Side Dishes

• Vegan, Gluten Free Breakfast Bars by Pies and Plots
• Mushroom and Lentil Cottage Pie by A Kitchen Hoor’s Adventures
• Mediterranean Tomato Tart by Magnolia Days
• Lentil Stuffed Peppers by Peanut Butter and Peppers
• Fontina Polenta with Sauteed Porcini Mushrooms by La Bella Vita Cucina
• Leek and Zucchini Tarte Tatin by Food Lust People Love
• Tofu and Peas Curry (Tofu Matar) by Soni’s Food

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