Description
A hearty and comforting soup with earthy mushrooms and wild rice.
Ingredients
Scale
- 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
- 1 cup dry wild rice blend
- 1 Tbsp. poultry seasoning
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
- 4 cups lower sodium vegetable broth
- 2/3 cup heavy cream
- 1/3 cup finely grated Parmesan cheese
Instructions
- Measure out heavy cream and let it sit at room temperature while you prepare soup.
- Heat oil and butter in a large stockpot over medium-high heat. Add onion, carrots, and celery. Cook for 8 minutes until softened.
- Add mushrooms and garlic. Cook for 6 to 8 minutes until mushrooms are soft and slightly golden.
- Add rice and stir to coat. Toast for 1 to 2 minutes. Stir in poultry seasoning, salt, and pepper.
- Add broth and 1 cup of water. Bring to a low boil, cover, and simmer for 45 to 60 minutes until rice is tender.
- Stir in heavy cream. Gradually sprinkle in Parmesan cheese, stirring continuously. Remove from heat and serve.
Notes
- Substitute heavy cream with cashew cream if preferred.
- Prep Time: 15 min
- Cook Time: 60 min
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 35mg
Keywords: mushroom soup, wild rice soup, easy meals, dinner ideas, healthy dinner, vegetarian soup