Mushroom Wild Rice Soup
A hearty and creamy Wild Rice and Mushroom Soup combining fiber-rich wild rice and earthy mushrooms in a comforting broth, finished with creamy Parmesan. Perfect for vegetarian meals and easily adaptable with dairy-free options.
Equipment
- 1 Large Dutch Oven or Stock Pot
- 1 Chef’s knife
- Measuring cups and spoons
- Blender (optional, for cashew cream)
- Wooden Spoon or Silicone Spatula
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion finely diced
- ¾ cup finely chopped carrots
- ½ cup finely chopped celery
- 8 ounces cremini baby bella mushrooms, sliced
- 4 garlic cloves minced
- 1 cup wild rice blend dry
- 1 tablespoon poultry seasoning or substitute with Herbs de Provence
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 4 cups low-sodium vegetable broth
- 1 cup water
- ⅔ cup heavy cream or homemade cashew cream for a dairy-free option
- ⅓ cup finely grated Parmesan cheese
Instructions
- Prepare Cream Substitute (Optional): If you prefer a dairy-free soup, soak 1/3 cup raw cashews in 2/3 cup boiling water and let them soften while you cook the soup. Blend until smooth at the final stage.
- Sauté the Aromatics: Heat olive oil and butter together in a large Dutch oven or heavy-bottomed pot over medium heat. Once melted and hot, add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables soften and become fragrant—about 8 minutes.
- Cook Mushrooms and Garlic: Add the sliced mushrooms and minced garlic to the pot. Stir to combine and cook for 6 to 8 minutes, allowing the mushrooms to release moisture and turn a light golden color. This step builds a rich, umami base.
- Toast the Wild Rice: Mix the dry wild rice into the vegetable mixture and stir well, coating the grains in the flavors. Let it toast gently for 1 to 2 minutes—this enhances the nutty flavor of the rice.
- Season and Simmer: Sprinkle in the poultry seasoning, salt, and pepper. Pour in the vegetable broth and the cup of water. Bring the mixture to a gentle boil, then reduce the heat to medium-low. Cover and simmer for 45 to 60 minutes, or until the rice is tender and cooked through.
- Finish with Cream and Cheese: Remove the pot from heat and uncover. Slowly stir in the heavy cream (or cashew cream if using). Gradually add the Parmesan cheese while continuously stirring to prevent clumps. Mix until fully combined, then serve warm.
Notes
- Cashew Cream Alternative: For a vegan version, soak raw cashews in boiling water as described, then blend until creamy. This makes a luscious dairy-free substitute that adds richness without dairy.
- Storage Tips: Refrigerate leftovers in an airtight container for up to 5 days. This soup also freezes well—store cooled portions in freezer-safe containers for up to 3 months.
- Reheating Advice: Warm gently on the stovetop over medium heat, stirring occasionally to maintain a smooth consistency. If using a microwave, reheat in short intervals, stirring every 30-45 seconds for even heating.
- Flavor Variations: Feel free to swap poultry seasoning for your favorite herbs like thyme, sage, or rosemary to customize the soup’s flavor profile.
- Rice Cooking Time: Wild rice can vary in cooking time; check occasionally and add a splash of water if it absorbs too quickly to prevent drying out.
