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Wild Rice and Mushroom Soup – Easy, Creamy, One-Pot Dinner

Wild rice and mushroom soup with crusty bread in rustic kitchen
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Wild rice and mushroom soup is a hearty, vegetarian soup made from scratch. Enjoy this wild rice soup recipe with crusty bread for a cozy weeknight dinner.

Ingredients

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  • 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 (sub Herbs De Provence)
  • 1 tsp. kosher salt
  • 1/2 tsp. black pepper
  • 4 cups (1 quart) lower sodium vegetable broth
  • 1 cup water
  • 2/3 cup heavy cream (sub cashew cream*)
  • 1/3 cup finely grated Parmesan cheese

Instructions

1. Measure out heavy cream and let it sit at room temperature while you prepare the soup, or prepare cashew cream if using.

2. Heat oil and butter in a large stockpot or Dutch oven over medium-high heat. Once hot, add onion, carrots, and celery. Cook for 8 minutes, or until softened.

3. Add mushrooms and garlic, and stir to combine. Cook for 6 to 8 minutes, stirring occasionally, until mushrooms are soft and slightly golden.

4. Add wild rice and stir to coat. Let the rice toast for 1 to 2 minutes.

5. Stir in poultry seasoning, salt, and pepper.

6. Add broth and 1 cup water. Stir well. Bring to a low boil, cover, reduce heat to medium-low, and simmer for 45 to 60 minutes, or until rice is tender.

7. Remove lid and stir in the heavy cream (or cashew cream). Gradually add Parmesan cheese, stirring continuously to avoid clumping, until fully combined.

8. Remove from heat and ladle into bowls. Serve warm.

Notes

To make cashew cream: Pour 2/3 cup boiling water over 1/3 cup raw cashews. Let soak while soup cooks, then blend until smooth before adding to soup.

Refrigerate leftovers for up to 5 days or freeze for up to 3 months.

Reheat gently on the stovetop or in the microwave, stirring occasionally for even heating.

For best texture after freezing, thaw overnight in the refrigerator before reheating.

Find it online: https://cookingwithramsay.com/wild-rice-and-mushroom-soup/