Chanterelle Mushroom and Wild Rice Soup

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.

• Preparation Time: 15 mins
• Cooking Time: 43 mins
• Total Time: 58 mins
• Calories: 306 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.