Wild Rice Mushroom Soup
A creamy, savory vegetarian soup featuring wild rice, tender mushrooms, and aromatic vegetables. Perfect for cozy weeknight dinners or meal prep, this fiber-rich and protein-packed soup is both hearty and satisfying. Customize with Parmesan or cashew cream for a dairy-free option.
Equipment
- 1 large Dutch oven or stockpot
- Measuring Cups and Spoons
- Knife and cutting board
- Wooden Spoon or Spatula
- Blender (if making cashew cream)
Ingredients
- 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 Herbs 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*
- 1/3 cup finely grated Parmesan cheese
Instructions
- Prepare the Cream Component: Before starting the soup, measure out the heavy cream and let it sit at room temperature. This prevents it from curdling when added to the hot soup later. If you prefer a dairy-free option, make the cashew cream by pouring 2/3 cup boiling water over 1/3 cup raw cashews in a heatproof bowl. Let the cashews soak while you cook the soup. Later, you’ll blend them into a smooth, creamy mixture.
- Heat Oil and Butter: Place a large Dutch oven or stockpot over medium-high heat. Add 2 tablespoons of olive oil and 2 tablespoons of unsalted butter. Allow them to melt and warm together, forming a glossy base that will infuse the vegetables with flavor. The combination of butter and olive oil helps prevent the butter from burning and adds a balanced, savory richness to the soup.
- Sauté Aromatic Vegetables: Once the oil and butter are shimmering, add the finely chopped yellow onion, carrots, and celery to the pot. Stir gently to coat the vegetables in the fat. Cook for about 8 minutes, stirring occasionally, until the onions become translucent, the carrots soften, and the celery starts to release its natural aroma. This step builds the flavor foundation for the soup, so take your time and allow the vegetables to sweat slowly.
- Cook the Mushrooms and Garlic: Add the sliced baby bella mushrooms to the pot, followed by the minced garlic. Stir to combine everything evenly. Let the mushrooms cook for 6 to 8 minutes, stirring only occasionally. You want them to release their moisture and gradually turn a light golden brown without overcrowding the pot. The garlic will gently soften and infuse the mushrooms and vegetables with its warm, savory fragrance.
- Toast the Wild Rice: Pour in the 1 cup of wild rice blend and stir thoroughly to coat the grains with the flavorful mixture of butter, oil, and vegetables. Allow the rice to cook for 1 to 2 minutes, stirring frequently, to lightly toast the grains. This step enhances the nutty flavor of the wild rice and prevents it from becoming mushy during simmering.
- Season the Soup: Sprinkle in 1 tablespoon of poultry seasoning (or Herbs de Provence), 1 teaspoon of kosher salt, and 1/2 teaspoon of black pepper. Stir well to evenly distribute the seasonings throughout the pot. These spices complement the earthiness of the mushrooms and the nuttiness of the rice, creating a warm, aromatic flavor profile that makes each spoonful comforting and satisfying.
- Add Broth and Water: Pour in 4 cups of low-sodium vegetable broth and 1 cup of water. Stir to combine all the ingredients thoroughly. Bring the mixture to a gentle boil over medium-high heat. Once boiling, reduce the heat to medium-low and cover the pot with a lid. Allow the soup to simmer gently for 45 to 60 minutes, or until the wild rice is tender and fully cooked. This slow simmer ensures the flavors meld beautifully while keeping the rice chewy yet tender.
- Incorporate the Cream: Once the rice is tender, remove the lid and slowly pour in the heavy cream (or the blended cashew cream if using). Stir continuously to evenly integrate the cream into the soup, creating a smooth and luscious texture. The cream adds a silky mouthfeel that balances the earthy flavors of the mushrooms and wild rice.
- Add Parmesan Cheese: Gradually sprinkle in the 1/3 cup of finely grated Parmesan cheese while stirring constantly. This step prevents the cheese from clumping and ensures it melts evenly into the soup. The Parmesan enriches the flavor with a subtle umami depth and a touch of saltiness, enhancing the overall creamy texture and making the soup indulgent without being heavy.
- Serve and Enjoy: Remove the pot from heat and let the soup sit for 2–3 minutes to slightly thicken. Ladle into bowls and serve immediately, optionally garnishing with extra Parmesan, freshly cracked black pepper, or chopped fresh herbs. Pair it with warm, crusty bread for a comforting meal or enjoy it on its own as a hearty, satisfying dish perfect for any day of the week.
Notes
- This soup is very versatile, making it ideal for both novice and experienced cooks.
- Lightly toasting the wild rice before simmering brings out a rich, nutty flavor and helps maintain a firm texture.
- Sauté vegetables in a combination of butter and olive oil for added depth without overpowering the natural flavors.
- Cashew cream is an excellent dairy-free alternative, creating a silky, smooth texture while keeping the soup plant-based.
- Season gradually and taste as you go, since the saltiness of vegetable broths can vary.