Wild Rice and Mushroom Soup
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 mushrooms
sliced, cremini
- 4 garlic cloves
minced
- 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
- 4 cups lower sodium vegetable broth
1 quart
- 2/3 cup heavy cream)
(sub cashew cream*
- 1/3 cup finely grated Parmesan cheese
Directions
- 1
Measure out heavy cream and let it sit at room temperature while you prepare soup. Or, prepare cashew cream, if using (see notes for instructions). Heat oil and butter in a large stockpot or Dutch oven over medium-high heat. Once hot, add the onion, carrots, and celery, and cook for 8 minutes, or until softened.
- 2
Add mushrooms and garlic, and stir to combine. Cook for 6 to 8 minutes, stirring only occasionally, until the mushrooms are soft and slightly golden.
- 3
Add rice and stir to coat. Let the rice cook for 1 to 2 minutes to lightly toast the grains. Stir in poultry seasoning, salt, and pepper.
- 4
Add broth and 1 cup of water; stir well. Bring the mixture to a low boil, cover, reduce heat to medium-low, and simmer for 45 to 60 minutes, or until the rice is tender.
- 5
Remove the lid and stir in the heavy cream (or cashew cream). Gradually sprinkle in the Parmesan cheese, stirring continuously to avoid clumping, until all is combined. Remove from heat and ladle into bowls.
Wild Rice and Mushroom Soup
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Ratings & Reviews
Based on 273 ratings
Rating Breakdown
About this Recipe
Craving a deeply satisfying, hearty meal that nourishes both body and soul? This Wild Rice and Mushroom Soup delivers comfort in a bowl, perfect for those evenings when you need something genuinely warm and delicious.
Why This Soup Works
This isn't just any soup; it's a rich, made-from-scratch vegetarian delight that balances earthy flavors with creamy texture. By building a robust base with finely chopped onion, carrots, and celery, alongside savory baby bella mushrooms and aromatic garlic, you ensure every spoonful is packed with depth. The wild rice blend adds a wonderful nutty chew, setting this soup apart from lighter versions.
What to Expect
You'll be greeted with a luxuriously creamy, savory soup boasting distinct earthy notes from the mushrooms and the unique, slightly nutty flavor of wild rice. The finely chopped vegetables melt into the broth, providing body and texture without being overly chunky. It's designed to be a substantial, fulfilling dish that feels special, yet remains delightfully unpretentious and easy to enjoy. The touch of Parmesan cheese at the end offers a savory, umami finish.
Customization & Variations
This recipe is wonderfully adaptable to your pantry and preferences. You can easily swap the heavy cream for cashew cream for a dairy-free option, or use Herbs De Provence in place of poultry seasoning to shift the aromatic profile. Feel free to experiment with other mushroom varieties like shiitake or button mushrooms if baby bellas aren't available, or add a handful of spinach for extra greens.
Serving & Context
Enjoy this Wild Rice and Mushroom Soup as a cozy weeknight dinner, paired simply with a generous slice of crusty bread for dipping. It's a comforting meal that invites you to slow down and savor each spoonful.