Mushroom and Wild Rice Soup #SundaySupper
- 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
- Bring 1½ cups broth to a boil. Add rice and wild rice. Cover and simmer until tender.
- Add mushrooms with remaining broth to a medium saucepan. Gently cook until mushrooms are almost done.
- Add rice and green and heat thoroughly, wilting greens.
- Season with salt and pepper to taste. Serve with Parmesan cheese if desired.
Recipe by Cindy's Recipes and Writings at https://www.cindysrecipesandwritings.com/mushroom-and-wild-rice-soup-sundaysupper/
3.2.2807