Description
This Wild Rice and Mushroom Soup is a hearty, comforting dish perfect for chilly days. Featuring a savory blend of wild rice, cremini mushrooms, and aromatic vegetables, simmered in vegetable broth and finished with cream and Parmesan cheese, it delivers rich flavors and a satisfying texture in every spoonful.
Ingredients
Vegetables and Aromatics
- 1 yellow onion, finely chopped
- 3/4 cup finely chopped carrots
- 1/2 cup finely chopped celery
- 8 oz. baby bella (cremini) mushrooms, sliced
- 4 garlic cloves, minced
Grains and Seasoning
- 1 cup dry wild rice blend (such as Lundberg brand)
- 1 Tbsp. poultry seasoning (substitute Herbs De Provence)
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
Liquids and Fats
- 2 Tbsp. olive oil
- 2 Tbsp. unsalted butter
- 4 cups (1 quart) lower sodium vegetable broth
- 1 cup water
- 2/3 cup heavy cream (substitute cashew cream for dairy-free option)
Finishing Touch
- 1/3 cup finely grated Parmesan cheese
Instructions
- Prepare the Cream: Measure out the heavy cream and let it sit at room temperature while preparing the soup. Alternatively, prepare cashew cream if using (see notes). Meanwhile, heat the olive oil and butter in a large stockpot or Dutch oven over medium-high heat.
- Sauté Aromatics: Once the oil and butter mixture is hot, add the chopped onion, carrots, and celery. Cook for about 8 minutes, stirring occasionally, until the vegetables soften and become fragrant.
- Cook Mushrooms and Garlic: Add the sliced mushrooms and minced garlic to the pot. Stir to combine and cook for 6 to 8 minutes, stirring only occasionally, until the mushrooms are soft and slightly golden brown.
- Toast the Rice: Add the wild rice to the pot, stirring to coat the grains with the oils and vegetables. Let the rice cook for 1 to 2 minutes to lightly toast and deepen the flavor.
- Season the Soup: Stir in the poultry seasoning, kosher salt, and black pepper, mixing thoroughly to distribute the seasonings evenly.
- Add Liquids and Simmer: Pour in the vegetable broth and 1 cup of water, stirring well to combine. Bring the soup mixture to a low boil, then cover the pot and reduce the heat to medium-low. Let it simmer gently for 45 to 60 minutes, or until the wild rice is tender and cooked through.
- Finish with Cream and Cheese: Remove the lid and stir in the heavy cream or prepared cashew cream gradually. Then slowly sprinkle in the grated Parmesan cheese while stirring continuously to prevent clumping. Once fully incorporated, remove the pot from heat.
- Serve: Ladle the soup into bowls and serve hot for a comforting and rich meal.
Notes
- For a dairy-free version, substitute the heavy cream with cashew cream: soak 1/2 cup raw cashews in water for 2 hours, drain, then blend with 1/3 cup fresh water until smooth.
- Using lower sodium vegetable broth helps control the salt content; adjust seasoning as needed when serving.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- Leftovers can be reheated gently on the stovetop, adding extra broth or water if needed to loosen the consistency.
- For additional protein, consider adding cooked shredded chicken or white beans during the simmer step.
