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Wild Rice and Mushroom Soup Recipe

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★★★★

3.8 from 203 reviews

A comforting and hearty Wild Rice and Mushroom Soup made with a blend of wild rice, cremini mushrooms, and fresh vegetables simmered in savory vegetable broth, finished with creamy Parmesan cheese. This warming soup is perfect for cozy dinners and offers a rich, earthy flavor with a creamy texture.

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
  • 8 oz. baby bella (cremini) mushrooms, sliced
  • 4 garlic cloves, minced

Main Ingredients

  • 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
  • 4 cups (1 quart) lower sodium vegetable broth
  • 1 cup water

Finishing Ingredients

  • 2/3 cup heavy cream (substitute: cashew cream*)
  • 1/3 cup finely grated Parmesan cheese

Instructions

  1. Prepare Cream and Sauté Vegetables: Measure out the heavy cream and let it sit at room temperature while you prepare the soup. Alternatively, prepare cashew cream if using as a dairy-free substitute. Heat the olive oil and butter together 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 have softened.
  2. Cook 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 softened and slightly golden.
  3. Add and Toast Rice: Stir in the wild rice blend, coating it well with the vegetable mixture. Allow the rice to cook for 1 to 2 minutes to lightly toast the grains, enhancing their flavor. Season with poultry seasoning, kosher salt, and black pepper and mix thoroughly.
  4. Simmer Soup: Pour in the vegetable broth and 1 cup of water, stirring to combine the ingredients. Bring the mixture to a low boil, then cover and reduce the heat to medium-low. Let the soup simmer gently for 45 to 60 minutes, or until the wild rice is tender and cooked through.
  5. Finish Soup: Remove the lid and stir in the heavy cream or cashew cream. Gradually sprinkle in the finely grated Parmesan cheese while stirring continuously to prevent clumping. Once fully combined, remove the pot from heat.
  6. Serve: Ladle the finished wild rice and mushroom soup into bowls and serve hot, enjoying the creamy, earthy flavors.

Notes

  • To make cashew cream: soak 1/2 cup cashews in hot water for 20-30 minutes, then blend with 1/3 cup water until smooth and creamy as a dairy-free alternative.
  • For a richer flavor, use homemade vegetable broth if possible.
  • Keep stirring when adding Parmesan to avoid clumping in the soup.
  • This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
  • Wild rice absorbs a lot of liquid; adding extra broth or water during simmering can adjust consistency if needed.

Keywords: wild rice soup, mushroom soup, cream soup, vegetarian soup, hearty soup, wild rice, cremini mushrooms, easy soup recipe

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