Minnesota Prairie Harvest Soup

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

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 ready in about 65 minutes pairs Wild mushrooms, medium Carrots, large 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.

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

Instructions

1. 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.
2. Step 2: Add the diced vegetables and sauté for 8 minutes until softened and lightly golden around the edges, stirring occasionally.
3. Step 3: Add 8 oz cleaned wild mushrooms and cook for 5 minutes until they release their moisture and begin to brown slightly.
4. 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.
5. 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.