Wild Rice & Portabella Mushroom Soup
This vegetarian soup pairs meaty Portabella mushrooms with nutty wild rice, fresh vegetables, and a splash of cream for an easy and warming meal. One of the best aspects of cooking with mushrooms is that they can’t be overcooked — they just get more tender.
Servings: 6-8
Ingredients
4 tablespoons extra virgin olive oil
8 ounces RI Mushroom Co. Portabella mushrooms, gills removed, chopped
2 cups onion, finely chopped (½ large)
¾ cup carrot, finely chopped
¾ cup celery, finely chopped
2 tablespoons garlic, minced (~4 cloves)
1 cup dry wild rice blend
1 tablespoon poultry seasoning or other seasoning blend
¾ teaspoon kosher salt, plus more to taste
½ teaspoon freshly cracked black pepper, plus more to taste
4 cups mushroom broth or vegetable broth
1 cup water
½ cup heavy cream (optional)
2 teaspoons lemon juice
⅓ cup finely grated Parmesan cheese (optional)
Directions
Heat extra virgin olive oil in a large stock pot or Dutch oven over medium-high heat. Once shimmering, add the chopped RI Mushroom Co. Portabella mushrooms and cook until softened and starting to brown, about 6 minutes.
Add finely chopped onion, carrots, and celery. Cook until softened, another 5-7 minutes. Add garlic and cook until fragrant, 1 minute more.
Stir in wild rice to lightly toast the rice, about 1 to 2 minutes. Stir in poultry seasoning, salt, and pepper. Add mushroom broth (or vegetable broth) and water, stirring well to combine.
Bring the mixture to a boil, reduce heat to low, cover, and simmer until the rice is tender in about 45 to 60 minutes.
Once the rice is cooked and vegetables are tender, stir in the heavy cream (or vegan substitute) and lemon juice. Gradually sprinkle in the Parmesan cheese, stirring to avoid clumping. Remove from heat, adjust seasonings with more salt or black pepper, and serve while warm.
Chef’s Notes:
Easily convert this recipe to be vegan by substituting heavy cream for coconut cream or cashew cream, and the parmesan cheese for nutritional yeast.
To freeze, store cooked and cooled leftovers in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw in the refrigerator overnight before reheating.
For more soup recipes from RI Mushroom Co. check out Thai Red Curry Coconut King Trumpet Soup, Chipotle Chili con Hongos (Smokey Mushroom Chili), Essential Bisque and Hot & Sour Shiitake Mushroom Soup.