Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Wild Rice and Mushroom Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 9 reviews

This comforting Wild Rice and Mushroom Soup combines earthy baby bella mushrooms with a nutty wild rice blend simmered in a flavorful vegetable broth. Enriched with creamy heavy cream and Parmesan cheese, this soup is perfect for a hearty meal. The recipe features a medley of aromatic vegetables and poultry seasoning, bringing a warm and savory depth to every spoonful, making it an ideal dish for cozy dinners or entertaining guests.

  • Total Time: 1 hour 25 minutes
  • Yield: 6 servings

Ingredients

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

Grains and Seasoning

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

Liquids and Finishing

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

Instructions

  1. Prepare Cream and Sauté Aromatics: Measure out heavy cream and let it sit at room temperature while you prepare the soup, or alternatively prepare cashew cream if preferred (see notes). Heat olive oil and butter 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 soften and become fragrant.
  2. Add Mushrooms and Garlic: Stir in the sliced baby bella mushrooms and minced garlic cloves. Cook for 6 to 8 minutes, stirring occasionally, until the mushrooms soften and develop a slight golden color. This step enhances the earthy flavor the mushrooms contribute to the soup.
  3. Toast Rice and Season: Add the dry wild rice blend to the pot and stir well to coat the grains with the butter and vegetable mixture. Let the rice toast lightly for 1 to 2 minutes to bring out its nutty aroma. Then sprinkle in the poultry seasoning, kosher salt, and black pepper, stirring to combine all the flavors evenly.
  4. Simmer Soup: Pour in the lower sodium vegetable broth and add 1 cup of water. Stir to combine all ingredients. Bring the liquid to a low boil, then cover with a lid and reduce the heat to medium-low. Let the soup simmer gently for 45 to 60 minutes. Stir occasionally to prevent sticking, and cook until the wild rice and vegetables are tender.
  5. Finish with Cream and Cheese: Remove the lid and stir in the room temperature heavy cream or prepared cashew cream. Gradually add the finely grated Parmesan cheese while stirring continuously to prevent clumping. Stir until the cheese is fully incorporated and the soup reaches a creamy texture. Remove from heat and serve hot, ladled into bowls for a comforting meal.

Notes

  • To prepare cashew cream as a dairy-free substitute, soak 2/3 cup raw cashews in hot water for at least 4 hours or overnight. Drain, then blend with 1/2 cup fresh water until smooth and creamy.
  • You can substitute poultry seasoning with Herbs De Provence for a fragrant herbal twist.
  • Lower sodium vegetable broth is recommended to control the saltiness and allow the flavors of the mushrooms and wild rice to shine.
  • Leftover soup can be refrigerated for up to 4 days and reheated gently on the stovetop.
  • This soup freezes well; cool completely before transferring to airtight containers for up to 3 months.
  • Author: Monica
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 5 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

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