Description
A hearty and creamy wild rice and mushroom soup made with fresh vegetables, baby bella mushrooms, and a rich broth. Perfect for cozy nights and make-ahead meals.
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)
1 Tbsp. poultry seasoning (or Herbs De Provence)
1 tsp. kosher salt
1/2 tsp. black pepper
4 cups low-sodium vegetable broth
1 cup water
2/3 cup heavy cream (or cashew cream)
1/3 cup finely grated Parmesan cheese
Instructions
1. Measure out heavy cream and let it sit at room temperature. Or prepare cashew cream if using.
2. Heat oil and butter in a large Dutch oven over medium-high heat. Add the onion, carrots, and celery. Cook for 8 minutes.
3. Add mushrooms and garlic. Cook for 6 to 8 minutes until mushrooms are soft and slightly golden.
4. Stir in the wild rice and toast for 1 to 2 minutes.
5. Add poultry seasoning, salt, pepper, broth, and water. Stir well.
6. Bring to a low boil, then cover and simmer on medium-low heat for 45 to 60 minutes, until rice is tender.
7. Remove lid and stir in heavy cream or cashew cream.
8. Gradually sprinkle in Parmesan cheese, stirring continuously until well combined.
9. Remove from heat and serve hot.
Notes
To make homemade cashew cream: pour 2/3 cup boiling water over 1/3 cup raw cashews. Let sit during cooking, then blend until smooth.
Soup can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
Reheat gently on stovetop or in microwave, stirring every 30–45 seconds.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Method: Stovetop
- Cuisine: American