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Wild Rice and Mushroom Soup Recipe

Wild Rice and Mushroom Soup Recipe
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★★★★★

4.8 from 27 reviews

This Wild Rice and Mushroom Soup is a hearty, creamy, and comforting dish perfect for chilly days. Combining earthy baby bella mushrooms, fragrant herbs, and nutty wild rice, it offers a rich texture and depth of flavor. Finished with Parmesan cheese and cream, this soup makes a satisfying meal that’s both cozy and nutritious.

Ingredients

Scale

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 Seasonings

  • 1 cup dry wild rice blend (such as Lundberg brand)
  • 1 Tbsp. poultry seasoning (or 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 (or cashew cream for dairy-free option)

Finishing

  • 1/3 cup finely grated Parmesan cheese

Instructions

  1. Prepare the base: Measure the heavy cream and let it come to room temperature or prepare cashew cream if using a dairy-free substitute. Heat olive oil and butter in a large stockpot or Dutch oven over medium-high heat. Add the chopped onion, carrots, and celery, cooking for about 8 minutes until softened and fragrant.
  2. Sauté mushrooms and garlic: Add the sliced baby bella mushrooms and minced garlic to the pot. Stir to combine and cook for 6 to 8 minutes, stirring occasionally, until the mushrooms are tender and have a slight golden color.
  3. Toast and season rice: Add the wild rice to the pot and stir, letting it toast for 1 to 2 minutes to enhance its nutty flavor. Then, sprinkle in poultry seasoning, kosher salt, and black pepper, stirring well to distribute the spices evenly.
  4. Add liquids and simmer: Pour in the vegetable broth and 1 cup of water. Stir well and bring the mixture to a low boil. Cover the pot, reduce heat to medium-low, and let it simmer uncovered for 45 to 60 minutes, or until the wild rice is tender and cooked through.
  5. Finish the soup: Remove the lid and stir in the heavy cream or cashew cream. Gradually add the grated Parmesan cheese while stirring continuously to prevent clumping. Mix well, remove from heat, and ladle the soup into bowls for serving.

Notes

  • For a dairy-free version, substitute heavy cream with cashew cream. To make cashew cream, blend 1 cup of soaked cashews with 1/2 cup water until smooth.
  • Use lower sodium vegetable broth to control the saltiness of the soup.
  • Poultry seasoning can be replaced with Herbs de Provence for a fragrant herbal note.
  • Wild rice blends may vary in cooking time; check for doneness accordingly to avoid overcooking.

Nutrition

Keywords: wild rice soup, mushroom soup, creamy soup, vegetarian soup, hearty soup, wild rice and mushroom, healthy soup recipe

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