Mushroom and Wild Rice Soup #SundaySupper
 
Prep time
Cook time
Total time
 
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.
Recipe by Cindy's Recipes and Writings at https://www.cindysrecipesandwritings.com/mushroom-and-wild-rice-soup-sundaysupper/