Wild Rice and Mushroom Soup

Name: Wild Rice and Mushroom Soup
Total time: 85 min
Yield: 6 servings
Ingredients: 40 ml extra-virgin olive oil; 37 g unsalted butter; 1 ea yellow onion; 100 g carrots; 50 g celery; 280 g cremini mushrooms; 4 ea garlic cloves; 180 g wild rice blend; 1 tbsp poultry seasoning; 6 g kosher salt; 0.5 tsp black pepper; 950 ml low-sodium vegetable broth; 160 ml heavy cream; 30 g Parmesan

Recipe from Jamie Vespa MS, RD · original post · full recipe on dishingouthealth.com

Wild rice and mushroom soup is a hearty, vegetarian soup made from scratch. Enjoy this wild rice soup recipe with crusty bread for a cozy weeknight dinner.

Serves 6 85 min 8g proteinKid-friendly

VegetarianSoup

Ingredients

extra-virgin olive oil — 2 tbsp40 ml
unsalted butter — 2 tbsp37 g
yellow onion — finely chopped1 ea
carrots — finely chopped100 g
celery — finely chopped50 g
cremini mushrooms — sliced280 g
garlic cloves — minced4 ea
wild rice blend180 g
poultry seasoning1 tbsp
kosher salt — 1 tsp6 g
black pepper0.5 tsp

Cooking for a different diet?

Swaps that keep this dish what it is. The prices on this page are for the recipe as written.

Vegan
- 37 ml Olive oil instead of unsalted butter
- 75 g Raw cashews instead of heavy cream
- 10 g Nutritional yeast instead of Parmesan
Soak the cashews in hot water for 30 minutes and blend with 120 ml fresh water until silky, then stir this cashew cream in at the end in place of the cream; cook the vegetables in the oil alone and stir in nutritional yeast instead of Parmesan.
Dairy-free
- 37 ml Olive oil instead of unsalted butter
- 75 g Raw cashews instead of heavy cream
- 10 g Nutritional yeast instead of Parmesan
Soak the cashews in hot water for 30 minutes and blend with 120 ml fresh water until silky, then stir this cashew cream in at the end in place of the cream; cook the vegetables in the oil alone and stir in nutritional yeast instead of Parmesan.

Swaps are suggestions — check labels if you are cooking for an allergy.

Watch it on Instagram

What it costs, and where to buy it

Shops to compare

We couldn’t price enough of this recipe to say what it costs yet.

Not priced

extra-virgin olive oil · 40 ml
unsalted butter · 37 g
yellow onion · 1 item
carrots · 100 g
celery · 50 g
cremini mushrooms · 280 g
garlic cloves · 4 items
wild rice blend · 180 g
poultry seasoning · 1 tbsp
kosher salt · 6 g
black pepper · 0.5 tsp
low-sodium vegetable broth · 950 ml
heavy cream · 160 ml
Parmesan · 30 g

Method

Measure out heavy cream and let it sit at room temperature while you prepare soup. Or, prepare cashew cream, if using (see notes for instructions). Heat oil and butter in a large stockpot or Dutch oven over medium-high heat. Once hot, add the onion, carrots, and celery, and cook for 8 minutes, or until softened.
Add mushrooms and garlic, and stir to combine. Cook for 6 to 8 minutes, stirring only occasionally, until the mushrooms are soft and slightly golden.
Add rice and stir to coat. Let the rice cook for 1 to 2 minutes to lightly toast the grains. Stir in poultry seasoning, salt, and pepper.
Add broth and 1 cup of water; stir well. Bring the mixture to a low boil, cover, reduce heat to medium-low, and simmer for 45 to 60 minutes, or until the rice is tender.
Remove the lid and stir in the heavy cream (or cashew cream). Gradually sprinkle in the Parmesan cheese, stirring continuously to avoid clumping, until all is combined. Remove from heat and ladle into bowls.