We are in the dark and chilly days of winter still. Spring is very soon but it feels like winter has been dragging on FOREVER (spoiler alert: it has). What better way to warm up your day than with hearty bowl of Wild Rice and Mushroom soup!
A couple years ago I posted a classic and easy cream of mushroom soup and I wanted to post a new take on it. I always find it interesting what really takes off and what doesn’t. Soups are far more popular than I could have imagined on cheeseandweim.com! …Or maybe they are just more popular with other people than they are to me. Don’t get me wrong- I love a good soup any day and this one is a filling one it’s easily a meal in itself. Serve it up with some Easy Dutch Oven Bread and you got yourself a cozy meal!
I love mushrooms, as I’m sure long-time readers have noticed. I don’t know why! They are so pretty to me! For this recipe I used 8oz of cremini and 8oz of a mix consisting of shitake, oyster and cremini. You don’t have to use an specific kind of mushroom, even white buttons will work but for a bolder umami flavor here you’ll want to spring for the baby bellas at least.
Creamy Wild Rice and Mushroom Soup
- 16oz Mushrooms (like cremini)
- 4 cups vegetable broth
- 1 medium white onion, chopped
- 2-3 stalks of celery chopped
- 2-3 medium sized carrots, peeled and chopped
- 3 cloves of garlic, minced
- 1 cup wild rice (I used this blend)
- 2/3 cup heavy cream, at room temperature
- 1/2 cup Parmesan cheese
- 1/4 cup white wine
- 2 Tbsp butter
- 2 Tbsp Olive Oil
- 1 Tbsp herbs de provence seasoning
- salt + pepper
Heat oil and butter in a large heavy bottomed pot over medium/high heat. Once the oil is hot and butter is just bubbling, add the carrots, onion, and celery. Season with a little salt and pepper and sauté until soft and onions are translucent. Add mushrooms and garlic and continue to sauté until mushrooms are soft and start to turn golden brown. About 10 minutes.
Add rice and continue to stir until coated. Add the herbs de provence and let rice cook for a minute or two until it starts to toast. After that add in the white wine and continue to stir, scraping up any brown bits in the pot, until most of the wine is absorbed.
Add vegetable broth and bring to a low boil. Reduce heat to low-medium, cover and let simmer for about 45-60 minutes, until rice is cooked.
Add cream, cheese and any more salt and pepper to taste. Remove from heat and serve immediately.