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Wild Rice and Mushroom Soup Recipe

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3.9 from 260 reviews

  • Author: Mary & Susan
  • Total Time: 1 hour 25 minutes
  • Yield: 6 servings
  • Diet: Vegetarian

Description

This Wild Rice and Mushroom Soup is a comforting and hearty dish packed with earthy mushrooms, aromatic vegetables, and nutty wild rice. Slow-simmered to tender perfection and finished with a creamy touch of heavy cream and Parmesan cheese, this soup is perfect for cozy evenings or a satisfying lunch. The recipe can be easily adapted to be dairy-free using cashew cream as a substitute.

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

Rice and Seasonings

  • 1 cup dry wild rice blend (such as Lundberg brand)
  • 1 tbsp poultry seasoning (substitute Herbs De Provence)
  • 1 tsp kosher salt
  • 1/2 tsp black pepper

Liquids and Dairy

  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 4 cups (1 quart) lower sodium vegetable broth
  • 2/3 cup heavy cream (sub cashew cream*)
  • 1/3 cup finely grated Parmesan cheese

Instructions

  1. Prepare the base and vegetables: Measure out the heavy cream and let it sit at room temperature while you prepare the soup, or prepare cashew cream if using as a substitute. Heat olive oil and butter in a large stockpot or Dutch oven over medium-high heat. Once the fat is hot, add the chopped onion, carrots, and celery. Cook for 8 minutes, stirring occasionally, until the vegetables have softened.
  2. Add mushrooms and garlic: Stir in the sliced mushrooms and minced garlic. Cook the mixture for 6 to 8 minutes, stirring occasionally until the mushrooms have softened and begun to develop a golden color, enhancing their earthy flavor.
  3. Toast the rice and season: Add the dry wild rice blend to the pot and stir to coat it with the oils and vegetables. Let the rice toast lightly for 1 to 2 minutes. Sprinkle in the poultry seasoning, kosher salt, and black pepper, and stir to combine evenly.
  4. Add broth and simmer: Pour in the vegetable broth along with 1 cup of water. Stir well to combine, then 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 fully cooked.
  5. Finish with cream and cheese: Remove the lid and stir in the heavy cream or prepared cashew cream gradually. Slowly sprinkle in the finely grated Parmesan cheese while stirring continuously to avoid clumps and create a smooth, creamy texture. Remove from heat and serve the soup hot, ladled into bowls.

Notes

  • For a dairy-free version, substitute the heavy cream with homemade or store-bought cashew cream: soak 1/2 cup cashews in water for 4 hours, then blend with 1/3 cup water until smooth.
  • Use lower sodium vegetable broth to better control saltiness in the soup.
  • Poultry seasoning can be replaced with Herbs De Provence for a more herbaceous flavor.
  • Wild rice blends may vary; cooking times can be adjusted based on your rice package instructions.
  • To make the soup vegan, use cashew cream and omit Parmesan or replace it with a vegan cheese alternative.
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

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