Wild Rice and Mushroom Soup (Print Version)
# Ingredients:
01 -
2 tablespoons olive oil.
02 -
2 tablespoons unsalted butter.
03 -
1 yellow onion, finely chopped.
04 -
¾ cup finely chopped carrots.
05 -
½ cup finely chopped celery.
06 -
8 oz baby bella (cremini) mushrooms, sliced.
07 -
4 garlic cloves, minced.
08 -
1 cup dry wild rice blend.
09 -
1 tablespoon poultry seasoning.
10 -
1 teaspoon kosher salt.
11 -
½ teaspoon black pepper.
12 -
4 cups lower sodium vegetable broth.
13 -
⅔ cup heavy cream.
14 -
⅓ cup finely grated Parmesan cheese.
# Instructions:
01 -
Let heavy cream come to room temperature. Heat oil and butter in large pot over medium-high heat.
02 -
Cook onion, carrots, and celery for 8 minutes until soft. Add mushrooms and garlic, cook 6-8 minutes until mushrooms are golden.
03 -
Stir in rice and toast 1-2 minutes. Add seasonings, broth, and 1 cup water. Bring to boil, then simmer covered 45-60 minutes.
04 -
Stir in cream and gradually add Parmesan, stirring to prevent clumping. Serve hot.
# Notes:
01 -
Can substitute heavy cream with cashew cream.
02 -
Keeps in fridge up to 5 days.
03 -
Can be frozen up to 3 months.