Description
A hearty and comforting Wild Rice and Mushroom Soup, perfect for cozy meals. This savory soup combines nutty wild rice with tender baby bella mushrooms, aromatic vegetables, and a creamy finish enhanced by Parmesan or a dairy-free cashew cream alternative. Slow-simmered to develop deep flavors, this dish offers a delightful texture and rich taste that’s both satisfying and nourishing.
Ingredients
Scale
Soup Base
- 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
Rice and Seasoning
- 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 & Finish
- 4 cups (1 quart) lower sodium vegetable broth
- 1 cup water
- 2/3 cup heavy cream (or cashew cream, see notes)
- 1/3 cup finely grated Parmesan cheese
Instructions
- Prepare the Cream: Measure out the heavy cream and let it sit at room temperature while you cook the soup. If opting for a dairy-free alternative, prepare cashew cream by soaking raw cashews in boiling water as described in the notes.
- Sauté Vegetables: 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.
- Cook Mushrooms and Garlic: Add the sliced mushrooms and minced garlic to the pot. Stir occasionally and cook for 6 to 8 minutes until the mushrooms become tender and slightly golden.
- Toast Wild Rice: Stir in the wild rice, coating it with the vegetable mixture. Toast the rice for 1 to 2 minutes to enhance its nutty flavor. Then add poultry seasoning, kosher salt, and black pepper, mixing well.
- Simmer the Soup: Pour in the vegetable broth and 1 cup of water, stirring thoroughly. Bring this mixture to a low boil. Cover the pot, reduce the heat to medium-low, and let it simmer gently for 45 to 60 minutes until the wild rice is tender and fully cooked.
- Finish with Cream and Cheese: Remove the lid, then stir in the heavy cream or prepared cashew cream gradually. Slowly add the grated Parmesan cheese while stirring continuously to prevent clumping. Once combined, remove the soup from heat.
- Serve: Ladle the hot soup into bowls and enjoy its creamy, earthy flavors immediately or store for later use.
Notes
- Cashew Cream Preparation: To make cashew cream, pour 2/3 cup boiling water over 1/3 cup raw cashews and let sit while the soup cooks. Blend the soaked cashews and water until smooth before stirring into the soup.
- Storage: Refrigerate leftovers for up to 5 days or freeze for up to 3 months in an airtight, freezer-safe container.
- Reheating: Reheat gently on the stovetop over medium heat until warm throughout, stirring occasionally. Alternatively, microwave in intervals of 30 to 45 seconds, stirring between to ensure even warming.
- Freezing Tips: Cool the soup completely before freezing. Thaw overnight in the refrigerator for best results before reheating.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 280
- Sugar: 3g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 30mg
