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 that's loaded with winter herbs and hearty veggies. Your family won't be able to get enough!
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Servings: 4 servings
Calories: 449kcal
Equipment
Ingredients
- 2 Tablespoon unsalted butter
- ¾ cup yellow onion diced
- ¾ cup celery 2-3 stalks, diced
- ¾ cup carrots 2 medium whole carrots, diced or round sliced
- 1 ¼ tsp kosher salt divided
- Pinch of red pepper flakes optional, but recommended
- ¼ tsp black pepper
- 3 garlic cloves minced
- 8 oz. Baby Bella or white mushrooms sliced or quartered depending on size
- ¼ tsp dried basil
- ¼ tsp dried thyme
- ½ tsp dried parsley
- 1 cup wild rice blend see note
- 32 oz. vegetable broth
- 1 ½ to 2 cups water
- 16 oz. dried gnocchi affiliate link
- ¼ cup half and half room temperature
Instructions
- In a large stockpot melt butter over medium-high heat. Add diced onion, carrot, and celery, cooking for 3-4 minutes. Add in a bit of the salt to begin layering the flavor. Add the red pepper flake and black pepper, too.
- Add in the garlic, mushrooms, and a bit more salt, stirring to mix together. Cook for 6-8 minutes until mushrooms are brown and a lot of the liquid has evaporated from them.
- Stir in the dried herbs and a little more salt. Slowly stir in the vegetable broth and 1 cup water. Add the wild rice blend and bring the pot to a boil. Cook the wild rice 2-3 minutes shy of al dente - this will vary depending on the wild rice you use; check the package directions for exact cook time (usually around 15-25 minutes). Taste test and adjust salt levels as needed.
- Add the package of gnocchi and boil for 2-3 minutes, or according to package directions. If needed, add additional water/stock depending on how much has been absorbed and your desired consistency. Remove from heat and stir in half-and-half. Garnish with fresh parsley as desired and serve.
Notes
Find dried gnocchi in the pasta section of your local grocery store. Alternatively, you can use refrigerated gnocchi, just be sure to check the cooking time and adjust accordingly (they should be similar).
This recipe is written for the use of a wild rice blend. If using 100% wild rice, I recommend boiling it beforehand, just before it's al dente, as it will take much longer to cook, then adding it into the soup to finish cooking.
Add more water (or stock) depending on how much has been absorbed by the rice and gnocchi, depending on your desired consistency.
Nutrition
Calories: 449kcal | Carbohydrates: 82g | Protein: 13g | Fat: 9g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 2069mg | Potassium: 556mg | Fiber: 7g | Sugar: 7g | Vitamin A: 4818IU | Vitamin C: 6mg | Calcium: 83mg | Iron: 6mg
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