Wild Rice and Mushroom Soup (Print Version)
# Ingredients:
→ Base Ingredients
01 -
2 tablespoons olive oil
02 -
2 tablespoons unsalted butter
03 -
1 yellow onion, finely chopped
04 -
3/4 cup finely chopped carrots
05 -
1/2 cup finely chopped celery
06 -
8 oz baby bella (cremini) mushrooms, sliced
07 -
4 garlic cloves, minced
→ Rice and Seasonings
08 -
1 cup dry wild rice blend
09 -
1 tablespoon poultry seasoning (or Herbs De Provence)
10 -
1 teaspoon kosher salt
11 -
1/2 teaspoon black pepper
→ Liquids and Dairy
12 -
4 cups lower sodium vegetable broth
13 -
2/3 cup heavy cream (or cashew cream)
14 -
1/3 cup finely grated Parmesan cheese
# Instructions:
01 -
Let heavy cream come to room temperature. If using cashew cream, soak 1/3 cup raw cashews in 2/3 cup boiling water.
02 -
Heat oil and butter in large Dutch oven over medium-high. Cook onion, carrots, and celery for 8 minutes until soft. Add mushrooms and garlic, cook 6-8 minutes until golden.
03 -
Stir in rice and toast 1-2 minutes. Add poultry seasoning, salt, and pepper.
04 -
Add broth and 1 cup water. Bring to low boil, cover, reduce heat to medium-low. Simmer 45-60 minutes until rice is tender.
05 -
Stir in cream and gradually add Parmesan, stirring constantly to prevent clumping. Serve hot.
# Notes:
01 -
Can substitute cashew cream for heavy cream
02 -
Keeps in refrigerator up to 5 days
03 -
Can be frozen up to 3 months