Creamy Parmesan, Mushroom, & Wild Rice Soup
Creamy Parmesan, Mushroom, & Wild Rice Soup is brimming with tender baby bella mushrooms, sliced carrots, diced yellow onion, fresh garlic, and wild rice all simmered in an herb-infused broth. Finishing it with a splash of heavy cream, grated Parmesan, and nutmeg makes this the perfect cozy addition to those chilly nights.
Ingredients
- 4 tablespoon salted butter
- 1 cup yellow onion diced
- 1 cup carrots sliced
- 8 oz baby bella mushroom sliced
- 4 garlic cloves roughly chopped
- 1 teaspoon Worcestershire sauce
- 2 tablespoon dry white wine
- 6-8 cups chicken or vegetable broth
- 1 cup wild rice blend such as Lundberg
- 2-3 stems fresh thyme
- 2-3 leaves fresh sage
- 1-2 bay leaves
- ½ cup heavy cream
- 3 tablespoon grated Parmesan cheese
- Pinch nutmeg
- Crusty bread for serving
Instructions
- Saute Carrots & Onions-in a large soup pot or dutch oven, melt butter over medium heat. Add sliced carrots and diced yellow onions. Cook, stirring often, about 4 minutes until beginning to soften.
- Add Mushrooms & Garlic- add sliced mushrooms, roughly chopped garlic, and Worcestershire sauce. Lightly sprinkle with salt and pepper and stir to combine. Cook another 4-6 mins until mushrooms are beginning to brown.
- De-Glaze with Wine-pour in white wine and use spatula to scrape the bottom of the pot to release any brown bits.
- Simmer- add 6 cups broth, wild rice, fresh thyme, fresh sage, and bay leaves. Turn heat to high and bring to a boil. Once boiling, cover with a lid, turn heat to medium low, and simmer 45-60 minutes, adding broth as needed, until rice is fully cooked.
- Finish- once cooked, remove herbs and turn heat to low. Stir in grated Parmesan cheese, heavy cream, and pinch of nutmeg. Allow to simmer another minute or two until warmed through. Season with salt and pepper to taste and serve with crusty bread.
Notes
- Wild Rice- is full of fiber and protein with a wonderful nutty flavor and firm, chewy texture.
- Look for a wild rice blend such as Lundberg or Rice Select Royal Blend. These blends tend to contain a nice assortment of black rice, brown rice, wild rice, and red rice that work great for soup recipes.
- Baby Bella Mushrooms- also known as 'Cremini' or 'Brown Button', these mushrooms are a slightly more mature version of white button mushrooms, giving them a firmer texture and a more complex flavor.
- If you like the taste of mushrooms but don't love the texture, roughly chop mushrooms into small bits rather than slices. This will add all of the flavor without the overwhelming mushroom texture.
- To clean mushrooms before slicing, use a damp paper towel to gently wipe away any dirt. This way mushrooms won't adsorb too much water before cooking and brown easier.
- White Wine- used to de-glaze the pot and bring a brightness to the soup.
- Add Protein- with shredded rotisserie chicken, diced ham, or crumbled cooked bacon.
- If making Dairy-Free/Vegetarian-substitute the butter, Parmesan and heavy cream with dairy-free versions. These can be found made by brands such as Silk, Country Crock, Violife, and Follow Your Heart.
- Serve soup with a fresh side salad and crusty bread for dipping.
- Store- leftovers in the refrigerator in an airtight container for up to 3 days.
- Cream may separate in leftover soup. This is normal and totally fine to eat. Just give it a good stir while reheating to combine.
- Rice may soak up some broth in the refrigerator. Add broth if needed when reheating.
- If making ahead, leave out cream, nutmeg, and grated Parmesan until reheating.
- Reheat- the best method is on a stove-top over medium heat, stirring often until warmed through. If microwaving, stir every 30 seconds for an even temperature.
- Nutritional Information is an estimate only and will vary based upon specific ingredients and amounts used.
Nutrition
Calories: 342kcalCarbohydrates: 20.5gProtein: 12.9gFat: 22.6gSaturated Fat: 13.3gCholesterol: 63.4mgFiber: 3.1gSugar: 4.8g
Tried this recipe?Let me know how it was!