Cozy up with a hearty bowl of Mushroom Gnocchi Soup with Wild Rice for dinner. It's an easy-to-make recipe that's loaded with herbs, meaty mushrooms, pillowy gnocchi, and chewy wild rice all in a luxurious, creamy broth.
In a large Dutch Oven melt butter over medium-high heat. Add diced onion, carrot, and celery, cooking for 3-4 minutes. Add in a bit of salt to begin layering the flavor. Add the red pepper flake and black pepper, too.
2 Tablespoon unsalted butter, ¾ cup yellow onion, ¾ cup celery, ¾ cup carrots, 1 ¼ teaspoon kosher salt, Pinch of red pepper flakes, ¼ teaspoon black pepper
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.
3 garlic cloves, 8 oz. baby bella mushrooms
Stir in the dried herbs and more salt. Slowly stir in the vegetable broth and 1 cup water. Add the wild rice blend and bring the pot to a boil. Cover for about 15-20 minutes of the cook time. Then, continue simmering uncovered until the rice is 2-3 minutes shy of al dente - this will vary depending on the wild rice you use; check the package directions for the exact cook time (usually around 25-30 minutes). Taste test and adjust salt levels as needed.
½ teaspoon dried basil, ½ teaspoon dried thyme, 1 teaspoon dried parsley, 32 ounces vegetable stock, 1 ½ to 2½ cups water, 1 cup wild rice blend
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.
16 oz. shelf-stable gnocchi
Remove from heat and stir in half-and-half.
¼ cup half and half
Garnish with fresh chopped parsley as desired and serve.
Fresh parsley
Notes
Gnocchi: 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).
Wild Rice: 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.
Consistency: Add more water (or stock) depending on how much has been absorbed by the rice and gnocchi, depending on your desired consistency.
Salt: I add the amount throughout the cooking process. If you are using vegetable broth, which has salt added to it, be sure to reduce the amount of salt. I use Morton's Kosher Salt. If you use a different brand, the amount will vary - as always, be sure to taste test as you go and adjust to your tastes.