Description

This creamy soup combines tender mushrooms and a flavorful wild rice blend in a rich, herb-infused broth. It’s a perfect dish to warm you up on a chilly day.

Ingredients

Units Scale

2 tablespoons olive oil
2 tablespoons unsalted butter
1 yellow onion, finely chopped
3/4 cup carrots, finely chopped
1/2 cup celery, finely chopped
8 ounces baby bella (cremini) mushrooms, sliced
4 garlic cloves, minced
1 cup dry wild rice blend
1 tablespoon poultry seasoning or Herbes de Provence
1 teaspoon kosher salt
1/2 teaspoon black pepper
4 cups low-sodium vegetable broth
2/3 cup heavy cream (or cashew cream for a dairy-free option)
1/3 cup finely grated Parmesan cheese

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Instructions

Sauté the Vegetables: In a large pot or Dutch oven, heat the olive oil and butter over medium-high heat. Add the chopped onion, carrots, and celery. Cook for about 8 minutes until the vegetables are softened.
Add Mushrooms and Garlic: Stir in the sliced mushrooms and minced garlic. Continue cooking for 6 to 8 minutes until the mushrooms are soft and slightly golden.
Incorporate Rice and Seasonings: Add the wild rice blend to the pot, stirring to coat the grains. Let it cook for 1 to 2 minutes. Then, mix in the poultry seasoning (or Herbes de Provence), salt, and black pepper.
Add Broth and Simmer: Pour in the vegetable broth and stir well. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 45 to 60 minutes, or until the wild rice is tender.
Finish with Cream and Cheese: Once the rice is cooked, stir in the heavy cream and gradually add the grated Parmesan cheese, stirring continuously to ensure it melts smoothly into the soup.
Serve: Remove the pot from heat. Ladle the soup into bowls and garnish with additional Parmesan cheese or fresh herbs if desired.

Notes

Cashew Cream Substitute: For a dairy-free alternative, substitute heavy cream with cashew cream. To make cashew cream, soak 1/3 cup raw cashews in 2/3 cup hot water for at least 30 minutes. Once softened, blend until smooth.
Storage: Store any leftover soup in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stovetop over medium heat, stirring occasionally.