Sun-Dried Tomato Soup With Wild Mushrooms and Wild Rice

READY IN: 1hr 35mins
Recipe by Debbwl

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.**

Top Review by IngridH

This is a nice, hearty soup with lots of flavor. I left my mushrooms fairly chunky (chanterelles and porcini) for extra texture. I made as written, except that I used a mix of black and wild rice (in the cupboard and needed to be used) instead of all wild rice. My only issue was that my beef broth was not the low-sodium variety, so I ended up with a very salty soup. Not the fault of the recipe, but something to be aware of the next time I make it.

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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