Sun-Dried Tomato Soup With Wild Mushrooms and Wild Rice

“An earthy and robust soup that is heart healthy. Beef broth gives a deeper flavor, but can be made vegetarian by using vegetable broth. **updated 09/27/11 to change the salt from 1/2 teaspoon to taste.**”
1hr 35mins

Ingredients Nutrition


  1. In a large pot, heat the oil over medium-high heat. Cook the onions until golden brown, about 8 minutes, stirring occasionally.
  2. Stir in garlic; cook for 2 minutes.
  3. Stir in the mushrooms and celery; cook for 5 minutes, stirring occasionally.
  4. Stir in the tomatoes. Reduce the heat to medium low.
  5. Add the beef broth, tomato paste, red pepper flakes, salt, and cayenne. Cook for 1 hour, reducing the heat to low when the soup starts to boil, stirring occasionally.
  6. Meanwhile, cook the wild rice using the package directions, OMITTING the salt and margarine. Be careful not to overcook.
  7. Just before serving, stir the rice into the soup. Garnish with green onions.

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