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Jessica T. Brown

Delicious Wild Rice and Mushroom Soup

A hearty, vegetarian wild rice and mushroom soup featuring tender vegetables, creamy broth, and aromatic seasonings—perfect for weeknight dinners or meal prep.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 6
Course: Main Course, Soup
Cuisine: American, Vegetarian
Ingredients Equipment Method Notes

Ingredients
  

  • 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 or Herbs De Provence
  • 1 tsp. kosher salt
  • 1/2 tsp. black pepper
  • 4 cups 1 quart lower sodium vegetable broth
  • 2/3 cup heavy cream or cashew cream for a lighter version
  • 1/3 cup finely grated Parmesan cheese

Equipment

  • 1 Large Dutch oven or stock pot
  • 1 Chef’s Knife
  • Measuring cups and spoons
  • Wooden Spoon
  • Fine grater

Method
 

  1. Prepare Ingredients: Begin by gathering all your ingredients on a clean countertop.
    Finely chop the yellow onion, carrots, and celery into small, uniform pieces—this ensures they cook evenly and release maximum flavor.
    Slice the baby bella mushrooms evenly to allow them to brown nicely.
    Mince the garlic cloves carefully, being mindful not to over-smash them, which can cause bitterness.
    If you are using heavy cream, let it sit at room temperature for a few minutes; this will prevent curdling when it is added to the hot soup.
    For a vegan option, prepare cashew cream according to your preferred method.
  2. Heat Oil and Butter: Place a large Dutch oven or heavy-bottomed stock pot over medium-high heat.
    Add the olive oil first, swirling to coat the bottom of the pot, followed by the unsalted butter.
    Allow the butter to melt completely and foam slightly.
    This combination of oil and butter provides a balanced fat profile, ensuring a rich, silky texture and preventing the butter from burning.
  3. Sauté Aromatics: Once the fat is hot, add the finely chopped onion, carrot, and celery to the pot.
    Stir gently to coat the vegetables with the butter and oil.
    Cook for approximately 8 minutes, stirring occasionally, until the vegetables are softened and fragrant.
    You should notice the onions turning translucent and the carrots slightly tender.
    This step forms the aromatic base of your soup, often called a mirepoix, which builds depth of flavor.
  4. Cook Mushrooms and Garlic: Add the sliced mushrooms and minced garlic to the sautéed vegetables.
    Stir gently to combine, allowing the mushrooms to release their moisture. Continue cooking for 6–8 minutes, stirring only occasionally to promote browning.
    The mushrooms should become tender and lightly golden, while the garlic releases its fragrant aroma without burning.
    This step adds a rich, earthy flavor that is central to the soup.
  5. Toast the Rice: Add the dry wild rice blend to the pot, stirring well to coat each grain with the aromatic mixture.
    Let the rice cook for 1–2 minutes, stirring occasionally.
    Toasting the rice at this stage enhances its nutty flavor and helps the grains maintain a pleasant texture after simmering.
  6. Season the Base: Sprinkle in the poultry seasoning (or Herbs de Provence), kosher salt, and black pepper.
    Stir thoroughly to distribute the seasonings evenly.
    This ensures that every bite of the soup is balanced and flavorful.
    Taste carefully and adjust salt and pepper as needed for your preference.
  7. Add Broth and Water: Pour in the vegetable broth and add 1 cup of water to the pot.
    Stir thoroughly to combine all ingredients, making sure no rice sticks to the bottom.
    Bring the mixture to a gentle boil over medium-high heat, then immediately reduce the heat to medium-low and cover with a tight-fitting lid.
  8. Simmer Until Rice is Tender: Allow the soup to simmer gently for 45–60 minutes, checking occasionally.
    The wild rice should expand and become tender, while the flavors meld beautifully.
    Avoid stirring too often to prevent breaking the rice grains.
    The soup should thicken slightly and develop a hearty texture during this slow simmer.
  9. Incorporate Cream: Remove the lid and slowly stir in the room-temperature heavy cream (or prepared cashew cream).
    Add it gradually, allowing it to blend seamlessly into the hot soup without curdling.
    Stir continuously for 1–2 minutes to achieve a smooth, creamy consistency.
  10. Finish with Parmesan Cheese: Gradually sprinkle the finely grated Parmesan cheese into the soup, stirring constantly.
    The cheese will melt evenly, adding a savory richness and depth of flavor. Taste the soup and adjust seasoning as needed.
  11. Serve and Enjoy: Ladle the soup into individual bowls, ensuring a generous amount of rice, mushrooms, and vegetables in each serving.
    Optionally, garnish with freshly cracked black pepper or a sprinkle of Parmesan.
    Serve with warm, crusty bread for a complete, satisfying meal.
    This soup keeps well in the refrigerator for several days and is ideal for reheating, making it perfect for meal prep or cozy weeknight dinners.

Notes

  • For a vegan option, substitute heavy cream with homemade cashew cream or coconut cream.
  • Use a blend of wild and brown rice for a shorter cooking time while keeping texture.
  • Make sure to slice mushrooms evenly to ensure consistent cooking.
  • Adjust seasoning gradually—wild rice absorbs flavors during cooking, so final taste may need tweaking.
  • This soup thickens as it cools; add a splash of broth or water when reheating if desired.