Description
Wild rice and mushroom soup is a hearty, vegetarian soup made from scratch with aromatic vegetables, tender mushrooms, and a creamy broth. Perfect for a cozy weeknight dinner, especially when served with crusty bread.
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
- 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
- 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
1. Measure out heavy cream and let it sit at room temperature while you prepare the soup. If using, prepare cashew cream according to notes.
2. Heat olive oil and butter in a large Dutch oven over medium-high heat.
3. Add onion, carrots, and celery. Cook for 8 minutes until softened.
4. Add mushrooms and garlic. Cook for 6 to 8 minutes, stirring occasionally, until mushrooms are soft and slightly golden.
5. Add wild rice and stir to coat. Toast the grains for 1 to 2 minutes.
6. Stir in poultry seasoning, salt, and pepper.
7. Add vegetable broth and 1 cup of water. Stir to combine.
8. Bring to a low boil, cover, reduce heat to medium-low, and simmer for 45 to 60 minutes, or until rice is tender.
9. Remove lid and stir in heavy cream (or cashew cream).
10. Gradually add Parmesan cheese, stirring constantly to avoid clumping.
11. Remove from heat and serve warm.
Notes
To make cashew cream: Pour 2/3 cup boiling water over 1/3 cup raw cashews. Let soak while soup cooks, then blend until smooth.
Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months.
Reheat gently on the stovetop or in the microwave, stirring every 30 to 45 seconds for even heating.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 3g
- Sodium: 725mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 35mg