Description
A hearty and comforting Wild Rice and Mushroom Soup that is vegetarian-friendly and made from scratch. This flavorful soup combines nutty wild rice with tender mushrooms and aromatic vegetables, simmered in a savory broth and finished with creamy heavy cream and Parmesan cheese. Perfect for a cozy weeknight dinner served alongside crusty bread.
Ingredients
Base Ingredients
- 2 Tbsp. olive oil
- 2 Tbsp. unsalted butter
- 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 (sub Herbs De Provence)
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
Liquids and Dairy
- 4 cups (1 quart) lower sodium vegetable broth
- 1 cup water
- 2/3 cup heavy cream (sub cashew cream*)
- 1/3 cup finely grated Parmesan cheese
Instructions
- Prepare Cream: Measure out the heavy cream and let it sit at room temperature while you prepare the soup. Alternatively, prepare cashew cream if you prefer a dairy-free substitute (see notes for preparation details).
- Sauté Vegetables: Heat olive oil and unsalted butter in a large stockpot or Dutch oven over medium-high heat. Once hot, add the finely chopped onion, carrots, and celery. Cook for about 8 minutes or until the vegetables are softened.
- Add Mushrooms and Garlic: Stir in the sliced baby bella mushrooms and minced garlic. Cook for 6 to 8 minutes, stirring only occasionally, until the mushrooms are soft and slightly golden.
- Toast Wild Rice: Add the dry wild rice blend to the pot and stir to coat the grains in the oil and butter mixture. Let the rice cook for 1 to 2 minutes to lightly toast it, enhancing its nutty flavor.
- Season Soup: Stir in the poultry seasoning, kosher salt, and black pepper evenly to distribute the flavors throughout the mixture.
- Add Broth and Simmer: Pour in the lower sodium vegetable broth along with 1 cup of water. Stir well and bring the mixture to a low boil. Cover the pot, reduce the heat to medium-low, and 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 room temperature heavy cream or prepared cashew cream. Gradually sprinkle in the finely grated Parmesan cheese while stirring continuously to avoid clumps. Once fully combined, remove the pot from heat.
- Serve: Ladle the soup into bowls and enjoy it hot, ideally with crusty bread for a complete and cozy meal.
Notes
- To make cashew cream: Soak 1/2 cup raw cashews in hot water for 20 minutes, then blend with 1/3 cup water until smooth. Use as a dairy-free substitute for heavy cream.
- For a thicker soup, you can simmer uncovered for additional 10-15 minutes after adding the cream and cheese.
- Adjust seasoning to taste before serving, especially salt and pepper.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
