Wild Rice Mushroom Soup (Print Version)
# Ingredients:
→ Essential Elements
01 -
4 cloves garlic, minced
02 -
8 ounces cremini mushrooms, sliced
03 -
1/2 cup finely chopped celery
04 -
3/4 cup diced carrots
05 -
1 large yellow onion, minced
06 -
2 tablespoons unsalted butter
07 -
2 tablespoons olive oil
→ Grains and Spices
08 -
1/2 teaspoon ground black pepper
09 -
1 teaspoon coarse kosher salt
10 -
1 tablespoon poultry seasoning or French herb mix
11 -
1 cup mixed wild rice, uncooked
→ Broth and Creamy Things
12 -
1/3 cup finely grated Parmesan cheese
13 -
4 cups reduced-sodium veggie broth
14 -
2/3 cup heavy cream (substitute cashew cream if needed)
# Instructions:
01 -
Bring heavy cream to room temp. To make cashew cream, steep 1/3 cup raw cashews in 2/3 cup boiling water.
02 -
In a big pot, melt butter with olive oil over medium-high heat. Cook onion, celery, and carrots until softened, about 8 minutes. Add mushrooms and garlic, cooking another 6-8 minutes until nicely browned.
03 -
Mix in wild rice and toast it for 1-2 minutes. Sprinkle on the salt, pepper, and seasoning blend.
04 -
Pour in broth and an extra cup of water. Heat until boiling gently, cover, and lower the heat to medium-low. Simmer for 45-60 minutes so the rice gets tender.
05 -
Stir in the cream and then slowly mix in the grated Parmesan, a little at a time to avoid clumping. Serve it hot and steamy.
# Notes:
01 -
Heavy cream can be swapped for cashew cream.
02 -
Lasts up to 5 days when refrigerated.
03 -
Freezes well for as long as 3 months.