Description
A creamy, savory, vegetable-rich soup made with wild rice, mushrooms, herbs, and Parmesan for a deeply comforting bowl.
Ingredients
2 tablespoons olive oil
2 tablespoons unsalted butter
1 yellow onion, finely chopped
¾ cup finely chopped carrots
½ cup finely chopped celery
8 ounces cremini mushrooms, sliced
4 garlic cloves, minced
1 cup dry wild rice blend
1 tablespoon herbs de Provence (or poultry seasoning substitute)
1 teaspoon kosher salt
½ teaspoon black pepper
4 cups low-sodium vegetable broth
1 cup water
â…” cup heavy cream (or homemade cashew cream)
â…“ cup finely grated Parmesan cheese
Instructions
1. If using heavy cream, allow it to come to room temperature. If using cashew cream, make it now by soaking â…“ cup raw cashews in â…” cup boiling water and blending until smooth.
2. In a large stockpot or Dutch oven, heat olive oil and butter over medium-high heat. Add onion, carrots, and celery. Sauté for about 8 minutes until softened.
3. Stir in mushrooms and garlic. Cook for 6 to 8 minutes, stirring occasionally, until mushrooms are tender and slightly browned.
4. Add wild rice and stir to coat. Cook for 1 to 2 minutes to lightly toast the rice.
5. Mix in herbs de Provence, salt, and black pepper. Pour in the vegetable broth and 1 cup water. Stir well and bring to a gentle boil.
6. Cover, reduce heat to medium-low, and simmer for 45 to 60 minutes, until the rice is fully cooked and tender.
7. Remove the lid and stir in the cream of choice. Gradually add Parmesan, stirring continuously until fully incorporated.
8. Serve warm with your favorite crusty bread.
Notes
For a dairy-free option, replace heavy cream with cashew cream. Add extra broth when reheating as the rice continues to absorb liquid.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American