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–+ servings
Wild Rice and Mushroom Soup

Cozy Up with Wild Rice and Mushroom Soup Tonight

Enjoy a warm bowl of Wild Rice and Mushroom Soup, perfect for chilly evenings and tailored to fit gluten-free and dairy-free lifestyles.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Vegetarian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Adds richness
  • 2 tablespoons Unsalted Butter Enhances flavor
  • 1 medium Yellow Onion Finely chopped
  • 1 cup Carrots Finely chopped
  • 1 cup Celery Finely chopped
For the Heartiness
  • 8 ounces Baby Bella (Cremini) Mushrooms Sliced
  • 3 cloves Garlic Minced
  • 1 cup Dry Wild Rice Blend Can be substituted
For Seasoning
  • Poultry Seasoning (or Herbs De Provence) Adjust based on taste
  • 1 teaspoon Kosher Salt Adjust based on broth
  • Black Pepper Freshly ground
For the Soup
  • 6 cups Lower Sodium Vegetable Broth Base of the soup
  • 1 cup Heavy Cream (or Cashew Cream) For creaminess
  • ½ cup Parmesan Cheese Or nutritional yeast for vegan

Equipment

  • large stockpot
  • Dutch oven

Method
 

Step-by-Step Instructions
  1. In a large stockpot or Dutch oven, heat the olive oil and unsalted butter over medium-high heat until shimmering, about 2 minutes.
  2. Add the finely chopped yellow onion, carrots, and celery to the pot. Sauté for about 8 minutes until softened.
  3. Stir in the sliced mushrooms and minced garlic, cooking for another 6 to 8 minutes.
  4. Add the dry wild rice blend and stir to coat it. Allow to lightly toast for 1 to 2 minutes.
  5. Sprinkle in the poultry seasoning, kosher salt, and black pepper to taste. Pour in the vegetable broth and water.
  6. Once boiling, cover, reduce the heat to low, and let it simmer for 45 to 60 minutes.
  7. With the rice tender, remove the lid and stir in the cream. Gradually mix in the grated Parmesan cheese.
  8. Ladle the soup into bowls, garnishing with fresh herbs or extra Parmesan if desired.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 700mgPotassium: 600mgFiber: 4gSugar: 4gVitamin A: 700IUVitamin C: 10mgCalcium: 150mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 5 days. Freeze for up to 3 months, thawing in the fridge before reheating.

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