Minnesota Prairie Harvest Soup

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A hearty, slow-cooked soup featuring locally foraged wild mushrooms and heirloom vegetables, inspired by the agricultural bounty of Minnesota auctions. This American-inspired slow-cooker recipe, ready in about 65 minutes, pairs Wild mushrooms, Carrots, Onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 45 min Serves 4 American cuisine 210 cal/serving

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Ingredients

8 oz Wild mushrooms
2 medium Carrots
1 large Onion
2 Celery stalks
4 cups Chicken stock
3 Thyme sprigs
2 Bay leaves
1 tsp Kosher salt
1/2 tsp Black pepper
3 tbsp All-purpose flour

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Instructions

Step 1: Trim and finely dice 2 medium carrots and 1 large onion into 1/4-inch cubes, then finely chop 2 celery stalks. Heat 2 tbsp olive oil in a large Dutch oven over medium heat until shimmering.
Step 2: Add the diced vegetables and sauté for 8 minutes until softened and lightly golden around the edges, stirring occasionally.
Step 3: Add 8 oz cleaned wild mushrooms and cook for 5 minutes until they release their moisture and begin to brown slightly.
Step 4: Whisk in 3 tbsp all-purpose flour until the mixture becomes glossy, then slowly pour in 4 cups chicken stock while stirring constantly to prevent lumps.
Step 5: Add 3 thyme sprigs, 2 bay leaves, 1 tsp kosher salt, and 1/2 tsp black pepper. Bring to a gentle simmer, then reduce heat to low and cover. Simmer for 45 minutes until vegetables are tender and flavors meld.