Description
This Wild Rice and Mushroom Soup is a rustic, creamy bowl of comfort that brings the outdoors in. Earthy baby Bella mushrooms and nutty wild rice are simmered in a rich vegetable broth until tender, then finished with a splash of cream and savory Parmesan cheese. With its hearty texture and deep, woodsy flavor profile, this soup is a wholesome and satisfying meal perfect for chilly days.
Ingredients
The Vegetables & Rice Base
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 yellow onion, finely chopped
- 3/4 cup carrots, finely chopped
- 1/2 cup celery, finely chopped
- 8 oz baby Bella (cremini) mushrooms, sliced
- 4 garlic cloves, minced
- 1 cup dry wild rice blend (e.g., Lundberg)
- 4 cups (1 quart) low-sodium vegetable broth
- 1 cup water
The Seasoning & Finish
- 1 tablespoon poultry seasoning (or Herbes de Provence)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2/3 cup heavy cream (room temperature)
- 1/3 cup Parmesan cheese, finely grated
Instructions
Prep Cream
Measure the heavy cream and let it sit at room temperature while you cook. This prevents curdling when added to the hot soup.
Sauté Veggies
Heat the olive oil and butter in a large stockpot or Dutch oven over medium-high heat. Add the chopped onion, carrots, and celery. Cook for 8 minutes until softened and translucent.
Brown Mushrooms
Add the sliced mushrooms and minced garlic. Stir well. Cook: Sauté for 6–8 minutes, stirring occasionally. Allow the moisture to evaporate and the mushrooms to turn golden brown.
Toast Rice
Add the dry wild rice blend. Stir to coat in the fats. Toast: Cook for 1–2 minutes to enhance the nutty flavor. Stir in the poultry seasoning, salt, and pepper.
Simmer
Pour in the vegetable broth and 1 cup water. Bring to a low boil, then cover the pot and reduce heat to medium-low. Cook: Simmer for 45–60 minutes. The soup is done when the rice is tender and some grains have burst open.
Finish
Remove the pot from the heat (or lower heat completely). Remove the lid and stir in the heavy cream.
Melt Cheese
Gradually sprinkle in the grated Parmesan, stirring constantly until smooth. Serve hot.
Notes
Don’t Rush the Mushrooms: Mushrooms act like sponges. They release water first, then brown. Wait for the sizzling sound (browning) before moving to the next step for maximum flavor.
Cheese Grating: Pre-grated cheese often contains anti-caking agents that can leave the soup grainy. Grating a block of Parmesan yourself ensures a silky melt.
Rice Variety: A “wild rice blend” (mix of black wild rice, brown rice, etc.) offers the best texture. If using 100% pure wild rice (black grains only), you may need to increase cooking time to 60+ minutes.
Leftovers: The rice will continue to absorb liquid as it sits in the fridge. When reheating leftovers, add a splash of broth or water to loosen the soup back up.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American Rustic
Nutrition
- Serving Size: 1 Bowl
- Calories: 360
- Sugar: 5g
- Sodium: 890mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 55mg
Keywords: wild rice soup, mushroom soup recipe, creamy vegetable soup, vegetarian fall dinner, hearty soups, baby bella recipes, wild rice blend