Wild rice and mushroom soup is a hearty soup you will love! The first time I served this soup to Dave, as he ate it, four times he said, “This is really good.”
He is not one of those guys who shower you with compliments. That is huge coming from him. And yes, he had seconds.
This wild rice and mushroom soup will be one of your favorite recipes. A couple of tips here, if you can, use homemade chicken broth. When I make Buffalo Chicken Rangoons, I pour the leftover cooled chicken broth into a measuring cup, measure, then, transfer the broth to a Ziploc freezer bag.
On the bag, I note how many cups are in the bag, chicken broth, and the date. Remove as much air as you can from the plastic bag, zip it shut, and lay it flat in the freezer. Following this procedure, the packages take up less room and are easier to store. When you retrieve the frozen broth, you know exactly how much is inside.
If you don’t have homemade chicken broth, in a pinch, use store-bought.
To make it easier, have all of your ingredients ready to add before starting to cook.
(We are an Amazon affiliate and may receive a small percentage of any sales through the links in this post at no cost to you. Thanks for supporting this website!)
Wild Rice and Mushroom Soup
Ingredients:
- 2 Tablespoons Olive oil
- 2 Tablespoons Butter
- 1 Yellow Onion
- 1 cup chopped Carrots
- 1/2 cup chopped Celery
- 8 – 10 ounces Baby Bella Mushrooms
- 4 Garlic cloves – minced
- 1 cup Lundberg Wild Rice Blend
- 1 Tablespoon Rustic Herb Seasoning
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Black Pepper
- 4 cups Chicken Broth
- 2/3 cup Heavy Cream
- 1/3 cup grated Parmigiano Reggiano
Directions:
Over medium-high, heat the oil and butter in a large stock pot. Add onion, carrots, and celery, Cook until softened, about 8 minutes.
Stir in the mushrooms and garlic and cook for 6 – 8 minutes until the mushrooms are golden.
Add the rice and stir to coat. Lightly toast the rice blend for a couple of minutes.
Stir in the Rustic Herb seasoning, salt, and pepper. Pour in the chicken broth. Bring to a boil, lower the heat to medium-low, cover with a lid, and simmer for 50 – 60 minutes.
While the soup cooks, measure the heavy cream, grate the Parmigiano Reggiano, and have them ready to use.
Remove the lid. Ensure the rice is tender before stirring in the heavy cream. Stir as you sprinkle the Parmigiano Reggiano cheese into the broth. Serve hot.
Wild Rice and Mushroom Soup
Ingredients
- 2 Tablespoons Olive oil
- 2 Tablespoons Butter
- 1 Yellow Onion
- 1 cup chopped Carrots
- 1/2 cup chopped Celery
- 8 - 10 ounces Baby Bella Mushrooms
- 4 Garlic cloves - minced
- 1 cup Lundberg Wild Rice Blend
- 1 Tablespoon Rustic Herb Seasoning
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Black Pepper
- 4 cups Chicken Broth
- 2/3 cup Heavy Cream
- 1/3 cup grated Parmigiano Reggiano
Instructions
Over medium-high, heat the oil and butter in a large stock pot. Add onion, carrots, and celery, Cook until softened, about 8 minutes.
Stir in the mushrooms and garlic and cook for 6 - 8 minutes until the mushrooms are golden.
Add the rice and stir to coat. Lightly toast the rice blend for a couple of minutes.
Stir in the Rustic Herb seasoning, salt, and pepper. Pour in the chicken broth. Bring to a boil, lower the heat to medium-low, cover with a lid, and simmer for 50 - 60 minutes.
While the soup cooks, measure the heavy cream, grate the Parmigiano Reggiano, and have them ready to use.
Remove the lid. Ensure the rice is tender before stirring in the heavy cream. Stir as you sprinkle the Parmigiano Reggiano cheese into the broth. Serve hot.
Be Social!
Yes, join 50k+ followers on our Pinterest Boards, where we pin our favorite creative ideas and share ours!
Follow me on Instagram, Pinterest, Bloglovin’, and Facebook so you won’t miss anything! I would love for you to share this post with your friends! They need amazing ideas, too! Pin it! It only takes a second! #wildrice #mushroom #wildriceandmushroomsoup #soup
MiloTree
