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Recipes

Autumn Mushroom & Wild Rice Soup

Sara Klimek
This article is written by a student writer from the Spoon University at UVM chapter.

I love fall! The leaves start to change, everyone snuggles up in a warm sweater, and it’s just a beautiful time to be out-and-about. If you’re a student, you might be worried about balancing your new academics and making meals. But lucky for you, soups are an awesome way to eat healthy & stay cozy!  This recipe for my mushroom & wild rice soup was adapted from a few online versions. I’ve made it with scallions, spinach, and squash, but this is the simplest variation I could muster. It keeps well in the fridge for days & is super filling. I chose to make this recipe because I had a pack of baby-bella mushrooms that were close to their expiration (we’re a no-waste kitchen, after all), but you can use shiitake or white mushrooms too! 

Autumn Mushroom & Rice Soup
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Autumn Mushroom & Rice Soup

Difficulty:BeginnerPrep time: 10 minutesCook time:1 hour Total time:1 hour 10 minutesServings:6 servings

Ingredients

Instructions

    First, add the garlic, onion, carrots, and celery to a large pot with the avocado oil. Cook on medium heat until the onions begin to soften and become fragrant. 

    Next, pour in the water and bullion to the pot. I use Better Than Bullion base, but you can also substitute the water/bullion with your favorite veggie stock. Add mushrooms, spices, and uncooked rice to the pot. 

    Allow the soup to simmer on medium-low heat for around one hour. Taste and add salt/pepper or spice as you see fit. 

    Sara Klimek

    UVM '21

    Sara found her passion for writing and editing as an editorial intern (and later copy editor, managing editor, and editorial director) at bSmart Guide: an online women's publishing platform focused on women's wellness and professional mentorship. She became the president and editorial director at Spoon University-Vermont in March 2020. When she's not writing, Sara enjoys reading, fitness, yoga, and hiking. She currently lives in Vermont and studies Environmental Studies, Food Systems, and Nutrition & Food Science at UVM. After graduation, she plans on pursuing a M.S. in Agricultural Extension Education and becoming a 4-H Youth Development Coordinator.