Lemony Basil Mushroom Soup
A comforting lemon-basil mushroom soup with tender rice, perfect for cozy meals and packed with fresh flavors and aromatic herbs.
Ingredients
- 1 1/4 cups chopped onions ⓘ
- 1 pound fresh mushrooms, sliced ⓘ
- 1 cup sliced celery ⓘ
- 1 cup sliced carrots ⓘ
- 4 garlic cloves, minced ⓘ
- 1/4 cup margarine or butter ⓘ
- 6 cups water ⓘ
- 3 (10-3/4 oz.) cans condensed chicken broth ⓘ
- 1 (10-3/4 oz.) can condensed cream of chicken soup ⓘ
- 1/2 cup chopped fresh basil ⓘ
- 1 teaspoon pepper ⓘ
- 1 teaspoon lemon juice ⓘ
- 1/2 cup uncooked wild rice, rinsed ⓘ
- 1/4 cup uncooked regular rice ⓘ
- Lemon slices ⓘ
- Grated Parmesan cheese
Instructions
- In a 5-quart Dutch oven, sauté onions, mushrooms, celery, carrots, and garlic in margarine until tender.
- Stir in water, chicken broth, cream of chicken soup, basil, pepper, lemon juice, wild rice, and regular rice.
- Bring to a boil, then reduce heat; cover and simmer for 35 to 40 minutes or until wild rice is tender.
- Garnish each serving with a lemon slice and grated Parmesan cheese.
Tips & Substitutions
For a creamier texture, consider adding a splash of heavy cream or a dollop of sour cream just before serving. If you're short on fresh basil, dried basil can be used in a pinch, but reduce the amount to 1 tablespoon. This soup can also be enhanced with a pinch of red pepper flakes for a bit of heat. Serve with crusty bread for a satisfying meal.
Serving Suggestions
This Lemony Basil Mushroom Soup is delightful on its own but can be paired with a fresh side salad or crusty bread for a complete meal. For an extra touch, serve with a sprinkle of additional fresh basil or a drizzle of olive oil. It also pairs beautifully with Easy Chicken Pie For A Crowd for a comforting dinner experience.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stovetop over low heat, stirring occasionally, until heated through. You can also microwave individual portions; just cover with a microwave-safe lid and heat in short intervals, stirring in between.
Nutrition & Diet Analysis (per serving)
Each serving of Lemony Basil Mushroom Soup contains roughly 152 calories, with 5g protein, 22g carbohydrates, and 5g fat. It is an excellent source of vitamin C (20% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 727mg per serving (32% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup vegetarian?
Yes, you can easily make this soup vegetarian by substituting the chicken broth with vegetable broth and using olive oil instead of margarine or butter. This will ensure the soup remains rich in flavor while catering to vegetarian diets.
How can I make this soup gluten-free?
To make this soup gluten-free, use gluten-free versions of condensed chicken broth and cream of chicken soup. Additionally, ensure that the rice you use is certified gluten-free, as some processed rice products may contain gluten.
Can I freeze the leftovers?
Yes, you can freeze the soup. Allow it to cool completely before transferring it to freezer-safe containers. It can be frozen for up to 3 months. When ready to enjoy, thaw in the refrigerator overnight and reheat on the stove or in the microwave.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).