Wild Rice and Mushroom Soup Recipe

Introduction

This Wild Rice and Mushroom Soup is a comforting, earthy dish perfect for chilly days. Creamy, flavorful, and packed with wholesome ingredients, it’s a satisfying meal that’s easy to prepare at home.

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
• 1 cup dry wild rice blend (such as Lundberg brand)
• 1 Tbsp. poultry seasoning (substitute Herbs de Provence if desired)
• 1 tsp. kosher salt
• 1/2 tsp. black pepper
• 4 cups (1 quart) lower sodium vegetable broth
• 2/3 cup heavy cream (substitute cashew cream if preferred)
• 1/3 cup finely grated Parmesan cheese

Instructions

1. Step 1: Measure out the heavy cream and let it sit at room temperature while you prepare the soup. Alternatively, prepare cashew cream if using (see tips for details). Heat olive 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 about 8 minutes until softened.
2. Step 2: Add the sliced mushrooms and minced garlic, stirring to combine. Cook for 6 to 8 minutes, stirring occasionally, until the mushrooms are tender and slightly golden.
3. Step 3: Stir in the wild rice to coat it in the oil and vegetables. Let the rice toast lightly for 1 to 2 minutes, then add poultry seasoning, salt, and black pepper.
4. Step 4: Pour in the vegetable broth and add 1 cup of water. Stir well, bring to a low boil, then cover and reduce heat to medium-low. Simmer gently for 45 to 60 minutes, or until the rice is tender.
5. Step 5: Remove the lid and stir in the heavy cream or cashew cream. Gradually sprinkle in the Parmesan cheese while stirring continuously to prevent clumps. Remove the soup from heat and serve warm.

Tips & Variations

• For a vegan version, substitute heavy cream with homemade or store-bought cashew cream and use nutritional yeast instead of Parmesan cheese.
• Feel free to add fresh thyme or rosemary for additional herbal notes.
• Rinse the wild rice before cooking to remove excess starch and ensure a cleaner broth.
• To deepen flavor, toast the poultry seasoning in the pot for 30 seconds before adding broth.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, stirring occasionally. If the soup thickens too much after cooling, add a splash of vegetable broth or water to loosen it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use white rice instead of wild rice?

Yes, white rice can be used, but cooking times will be shorter. Add it closer to the end of cooking and adjust liquid accordingly to avoid overcooking.

How can I make this soup gluten-free?

This recipe is naturally gluten-free as long as you use gluten-free vegetable broth and poultry seasoning without gluten-containing additives.

Wild Rice and Mushroom Soup Recipe

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★★★★★

4.6 from 126 reviews

A comforting and hearty Wild Rice and Mushroom Soup featuring a blend of earthy cremini mushrooms, a wild rice blend, and a creamy finish with Parmesan cheese. This soup is perfect for chilly days and offers a wholesome blend of vegetables and rich flavor.

• Author: zara
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 15 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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

Pantry Items

• 2 Tbsp. olive oil
• 2 Tbsp. unsalted butter
• 1 cup dry wild rice blend (such as Lundberg brand)
• 1 Tbsp. poultry seasoning (or substitute Herbs De Provence)
• 1 tsp. kosher salt
• 1/2 tsp. black pepper
• 4 cups (1 quart) lower sodium vegetable broth
• 1 cup water (added with broth during cooking)

Dairy and Cream

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

Instructions

1. Prepare the cream: Measure out the heavy cream and allow it to sit at room temperature while you prepare the soup. If using cashew cream as a substitute, prepare it according to the notes before starting.
2. Sauté aromatics: Heat olive oil and butter in a large stockpot or Dutch oven over medium-high heat. Add the finely chopped onion, carrots, and celery. Cook for about 8 minutes, stirring occasionally, until the vegetables are softened.
3. Cook mushrooms and garlic: Add the sliced cremini mushrooms and minced garlic to the pot. Stir to combine, cooking for 6 to 8 minutes until the mushrooms become soft and slightly golden, stirring occasionally.
4. Toast the rice: Add the wild rice blend and stir well to coat it in the oils and vegetable mixture. Let it cook for 1 to 2 minutes to lightly toast the grains.
5. Season and add liquids: Stir in poultry seasoning, kosher salt, and black pepper. Then add the vegetable broth and 1 cup of water. Stir well to combine all ingredients.
6. Simmer the soup: Bring the soup mixture to a low boil, then cover the pot, reduce heat to medium-low, and simmer gently for 45 to 60 minutes, or until the wild rice is tender and cooked through.
7. Finish the soup: Remove the lid, stir in the heavy cream or cashew cream gradually. Slowly sprinkle in the grated Parmesan cheese while stirring continuously to avoid clumping. Stir until the cheese is fully incorporated and the soup is creamy.
8. Serve: Remove the pot from heat and ladle the soup into bowls. Serve warm for a satisfying meal.

Notes

• Cashew cream substitute: Soak 1/3 cup cashews in hot water for 15 minutes, then blend with 1/3 cup water until smooth for a dairy-free alternative to heavy cream.
• Use a wild rice blend to get a mix of textures and flavor.
• Adjust seasoning to taste, especially salt and pepper after adding heavy cream.
• This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Keywords: wild rice soup, mushroom soup, vegetarian soup, creamy soup, wild rice, cremini mushrooms, comfort food