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, to taste
- 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 stock
- 1 ½ to 2 cups water
- 16 oz. shelf-stable gnocchi , affiliate link
- ¼ cup half and half, room temperature
Instructions
- 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 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
- 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.
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
Disclaimer: The nutritional information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.
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