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Wild Rice and Mushroom Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 77 reviews
  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Description

This hearty Wild Rice and Mushroom Soup combines nutty wild rice with savory cremini mushrooms and a medley of aromatic vegetables, simmered to perfection in a flavorful broth and finished with creamy Parmesan cheese. Ideal for a comforting meal, this soup balances earthiness and creaminess for an inviting dish perfect for any season.

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

Stocks and Liquids

  • 4 cups (1 quart) lower sodium vegetable broth
  • 1 cup dry wild rice blend (such as Lundberg brand)
  • 1 cup water
  • 2/3 cup heavy cream (sub cashew cream*)

Fats and Oils

  • 2 Tbsp. olive oil
  • 2 Tbsp. unsalted butter

Seasonings and Cheese

  • 1 Tbsp. poultry seasoning (sub Herbs De Provence)
  • 1 tsp. kosher salt
  • 1/2 tsp. black pepper
  • 1/3 cup finely grated Parmesan cheese

Instructions

  1. Prepare Cream: Measure out the heavy cream and let it sit at room temperature while you prepare the soup. Alternatively, prepare cashew cream if using (see notes for cashew cream preparation).
  2. Sauté Vegetables: Heat the 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, stirring occasionally, until the vegetables are softened and fragrant.
  3. 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 soften and develop a slight golden color.
  4. Toast Rice and Season: Add the dry wild rice blend to the pot and stir to coat it with the vegetable mixture. Let the rice toast lightly for 1 to 2 minutes. Then, stir in the poultry seasoning, kosher salt, and black pepper to evenly distribute the flavors.
  5. Add Liquids and Simmer: Pour in the vegetable broth and 1 cup of water. Stir well to combine everything. Bring the 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 until the wild rice is tender and fully cooked.
  6. Finish Soup with Cream and Cheese: Remove the lid and slowly stir in the heavy cream or cashew cream. Gradually sprinkle in the finely grated Parmesan cheese, stirring continuously to prevent clumping. Once everything is combined, remove the soup from heat.
  7. Serve: Ladle the soup into bowls and enjoy warm. Optionally, garnish with additional Parmesan or fresh herbs for extra flavor.

Notes

  • To prepare cashew cream: Soak 1/2 cup raw cashews in hot water for 15 minutes, then blend with 1/2 cup water until smooth.
  • You can substitute poultry seasoning with Herbs De Provence for a different herbal profile.
  • Use lower sodium vegetable broth to control salt levels and make the soup suitable for low sodium diets.
  • This soup can be refrigerated for up to 4 days or frozen for up to 3 months.

Find it online: https://emilysplate.com/wild-rice-and-mushroom-soup-recipe/