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–+ servings
Wild Rice and Mushroom Soup

Cozy Up with Flavorful Wild Rice and Mushroom Soup

This Wild Rice and Mushroom Soup is a comforting vegetarian dish, perfect for chilly evenings, featuring meaty mushrooms and aromatic flavors.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 bowls
Course: Soup
Cuisine: Vegetarian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 Tbsp Olive Oil Substitute with avocado oil for a different taste.
  • 2 Tbsp Unsalted Butter Use vegan butter for a dairy-free version.
  • 1 piece Yellow Onion Shallots can be used for a milder flavor.
  • 3/4 cup Carrots, finely chopped Parsnips can offer a unique flavor.
  • 1/2 cup Celery, finely chopped Consider adding extra carrots or another root vegetable if needed.
For the Mushroom & Rice
  • 8 oz Baby Bella (Cremini) Mushrooms, sliced Substitute with shiitake or button mushrooms.
  • 4 cloves Garlic, minced Garlic powder can be used if fresh isn’t available.
  • 1 cup Dry Wild Rice Blend Substitute with brown rice or quinoa, adjusting cooking times accordingly.
For Seasoning
  • 1 Tbsp Poultry Seasoning Try Herbs de Provence as a substitute.
  • 1 tsp Kosher Salt Adjust to taste.
  • 1/2 tsp Black Pepper Use white pepper for a milder taste.
For Creaminess
  • 4 cups Lower Sodium Vegetable Broth Homemade broth or low-sodium chicken broth can be used if not vegetarian.
  • 2/3 cup Heavy Cream Substitute with cashew cream for a dairy-free option.
  • 1/3 cup Parmesan Cheese, finely grated Omit for a vegan option or substitute with nutritional yeast.

Equipment

  • Large stockpot

Method
 

Step-by-Step Instructions for Wild Rice and Mushroom Soup
  1. Measure out 2/3 cup of heavy cream and let it sit at room temperature while gathering all other ingredients.
  2. In a large stockpot, heat olive oil and unsalted butter over medium-high heat, then sauté onion, carrots, and celery for about 8 minutes until softened.
  3. Stir in sliced mushrooms and minced garlic, cooking for 6-8 minutes until mushrooms are golden brown.
  4. Add dry wild rice blend, stirring for 1-2 minutes to toast, then sprinkle with poultry seasoning, salt, and pepper.
  5. Pour in lower sodium vegetable broth, stirring to combine, then bring to a low boil and simmer for 45-60 minutes until rice is tender.
  6. Stir in heavy cream and Parmesan cheese, mixing thoroughly until the cheese melts and incorporates into the soup.
  7. Ladle the soup into bowls and garnish with fresh herbs or extra cheese if desired, then serve hot.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 10gFat: 18gSaturated Fat: 10gCholesterol: 40mgSodium: 800mgPotassium: 700mgFiber: 5gSugar: 4gVitamin A: 1500IUVitamin C: 10mgCalcium: 200mgIron: 2mg

Notes

Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months. Stir the cream continuously for a smooth texture when adding.

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