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Wild Rice and Mushroom Soup

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Wild Rice and Mushroom Soup is a hearty, earthy soup with nutty wild rice, tender mushrooms, and aromatic vegetables in a creamy, flavorful broth. Finished with Parmesan cheese, it’s perfect for chilly days, serving as a comforting starter, light meal, or cozy dinner.

Ingredients

2 tablespoons olive oil

2 tablespoons unsalted butter

1 yellow onion, finely chopped

¾ cup finely chopped carrots

½ cup finely chopped celery

8 oz 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

½ teaspoon black pepper

4 cups low-sodium vegetable broth

2/3 cup heavy cream (or cashew cream for dairy-free)

1/3 cup finely grated Parmesan cheese

Instructions

  1. Heat olive oil and butter in a large pot over medium heat. Add onion, carrots, and celery and sauté 5–6 minutes until softened.
  2. Add mushrooms and cook 4–5 minutes until tender. Stir in garlic and cook 1 minute until fragrant.
  3. Add wild rice, poultry seasoning, salt, and pepper, stirring to coat the rice.
  4. Pour in vegetable broth, bring to a boil, then reduce heat, cover, and simmer 40–45 minutes until rice is tender.
  5. Stir in heavy cream and Parmesan. Heat gently, do not boil. Adjust seasoning as needed.
  6. Serve hot, optionally garnished with extra Parmesan or fresh herbs.

Notes

Vegan/Dairy-Free: use cashew cream and omit Parmesan or use vegan alternative.

Protein Boost: add cooked shredded chicken or white beans.

Herbal Twist: swap poultry seasoning for fresh thyme and rosemary.

Mushroom Variety: add shiitake or oyster mushrooms for deeper flavor.

Nutty Crunch: top with toasted pine nuts or walnuts before serving.

Nutrition

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