Description
This creamy Wild Rice and Mushroom Soup is a comforting, hearty dish perfect for chilly days. Featuring a blend of wild rice, sautéed baby bella mushrooms, and aromatic vegetables, this soup is enriched with heavy cream and Parmesan cheese for a velvety finish. It offers a rich depth of flavor with a poultry seasoning hint and is easily adaptable to a dairy-free version using cashew cream.
Ingredients
Scale
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
Mushrooms & Flavorings
- 8 oz. baby bella (cremini) mushrooms, sliced
- 4 garlic cloves, minced
- 1 Tbsp. poultry seasoning (sub Herbs De Provence)
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
Main Ingredient
- 1 cup dry wild rice blend (such as Lundberg brand)
Broth & Dairy
- 4 cups (1 quart) lower sodium vegetable broth
- 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, or prepare the cashew cream by soaking cashews in boiling water as noted below.
- Sauté Vegetables: Heat olive oil and butter in a large stockpot or Dutch oven over medium-high heat until hot. Add the finely chopped onion, carrots, and celery, cooking for about 8 minutes until softened and fragrant.
- Cook Mushrooms and Garlic: Add sliced baby bella mushrooms and minced garlic to the pot. Stir to combine and cook for 6 to 8 minutes until mushrooms are soft and have turned slightly golden, stirring occasionally.
- Toast Rice and Season: Stir in the dry wild rice to coat with the vegetable mixture, cooking for 1 to 2 minutes to lightly toast the grains. Then mix in poultry seasoning, kosher salt, and black pepper evenly.
- Add Liquids and Simmer: Pour in the vegetable broth and 1 cup of water, stirring well. Bring the mixture to a low boil, cover with a lid, and reduce heat to medium-low. Simmer gently for 45 to 60 minutes until the rice is tender and has absorbed much of the liquid.
- Finish Soup: Remove the lid and stir in the heavy cream or prepared cashew cream. Sprinkle in the grated Parmesan cheese gradually, stirring continuously to prevent clumping until fully combined. Remove from heat.
- Serve: Ladle the soup into bowls while hot and enjoy its creamy, rich flavors.
Notes
- To make cashew cream: Pour 2/3 cup boiling water over 1/3 cup raw cashews and let sit while the soup cooks. When ready, blend until smooth and use as a dairy-free substitute for heavy cream.
- Storage: Refrigerate leftover soup for up to 5 days or freeze in airtight containers for up to 3 months.
- Reheating: Warm leftovers gently on the stovetop over medium heat or microwave in short intervals, stirring every 30 to 45 seconds to ensure even heating.
- Freezing: Freeze cooled soup in airtight, freezer-safe containers. Thaw overnight in the refrigerator before reheating.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 25 mg
