Description

This comforting Wild Rice and Mushroom Soup features a savory blend of baby bella mushrooms, aromatic vegetables, and hearty wild rice simmered in a flavorful broth and enriched with creamy Parmesan and heavy cream. Perfect as a warming meal on chilly days, this soup offers a nutritious and satisfying option that can be made with either dairy cream or a vegan cashew cream alternative.

Ingredients

Scale

Soup Base

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

Rice and Seasoning

1 cup dry wild rice blend (such as Lundberg brand)
1 Tbsp. poultry seasoning (substitute Herbs De Provence if preferred)
1 tsp. kosher salt
1/2 tsp. black pepper

Liquid and Finishing

4 cups (1 quart) lower sodium vegetable broth
1 cup water (added with broth)
2/3 cup heavy cream (or substitute cashew cream*)
1/3 cup finely grated Parmesan cheese

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Instructions

Prepare Cream: Measure out the heavy cream and let it sit at room temperature while preparing the soup. If using cashew cream, soak 1/3 cup raw cashews in 2/3 cup boiling water and let sit until ready.
Sauté Vegetables: Heat olive oil and butter in a large stockpot or Dutch oven over medium-high heat. Add the finely chopped onion, carrots, and celery. Cook for 8 minutes until the vegetables are softened.
Add Mushrooms and Garlic: Stir in sliced mushrooms and minced garlic. Cook for 6 to 8 minutes, stirring occasionally, until mushrooms are soft and slightly golden.
Toast Rice and Seasonings: Add the wild rice to the pot and stir to coat it in the oils and vegetables. Cook for 1 to 2 minutes to lightly toast the rice grains. Then add poultry seasoning, kosher salt, and black pepper, stirring to combine.
Add Liquids and Simmer: Pour in the vegetable broth and 1 cup of water. Stir well and bring the mixture to a low boil. Cover the pot, reduce heat to medium-low, and simmer gently for 45 to 60 minutes until the rice is tender.
Finish Soup: Remove the lid and stir in the heavy cream or prepared cashew cream. Gradually add the grated Parmesan cheese, stirring continuously to prevent clumping and to fully combine. Remove the pot from heat.
Serve: Ladle the hot soup into bowls and enjoy immediately.

Notes

To make homemade cashew cream: Pour 2/3 cup boiling water over 1/3 cup raw cashews and let sit while soup cooks. Blend the soaked cashews with their soaking water until smooth before adding to the soup.
To store leftovers: Refrigerate for up to 5 days or freeze in airtight containers for up to 3 months.
To reheat: Warm gently on the stovetop over medium heat, stirring occasionally. Alternatively, microwave in 30 to 45-second intervals, stirring between each to ensure even heating.
To freeze: Use freezer-safe containers, thaw in the refrigerator overnight before warming.

Nutrition

Serving Size: 1 bowl (approximately 1 1/4 cups)
Calories: 280
Sugar: 3 g
Sodium: 470 mg
Fat: 15 g
Saturated Fat: 6 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 3 g
Protein: 7 g
Cholesterol: 25 mg