FORK IN THE KITCHEN
MUSHROOM GNOCCHI SOUP WITH WILD RICE
Cozy up with a warm, comforting bowl of Mushroom Gnocchi Soup with Wild Rice. It’s an easy-to-make one-pan recipe!
This recipe is so hearty and satisfying and the perfect vegetarian meal for a cold winter day. -Lara
- butter - yellow onion - celery - carrots - garlic cloves - mushrooms - dried basil - dried thyme - dried parsley - wild rice blend (see note) - vegetable broth - dried gnocchi - half and half
WHY YOU'LL LOVE THIS RECIPE
ONE POT RECIPE
30 MINUTE MEAL
Sautee onion, celery, and carrot in a large Dutch oven.
Add garlic and mushrooms, cooking until the water has evaporated from the mushrooms.
Add herbs, vegetable stock, water, and wild rice blend.
After boiling, add dried gnocchi and cook until tender.
Stir in half-and-half and remove from heat.
Time to serve! Ladle into bowls to enjoy.
Garnish with fresh parsley and serve with crusty bread as desired.
This soup is excellent on cold winter nights as a main dish or as a hearty starter.
Can I make this vegan?
Yes! Use olive oil in place of the butter and omit the half-and-half or use coconut milk in its place.