Wild Rice and Mushroom Soup

Servings: 6 | Amount Per Serving: 1.5 cups

• Calories: 350kcal | Carbohydrates: 37g
• Fiber: 5g | Protein: 8g
• Sodium: 725mg | Sugar: 3g
• Total Fat: 22g | Saturated Fat: 10g

• Prep Time: 15mins
• Cook Time: 1hr 10min
• Total Time: 1hr 25min

Ingredients

• 1) 2 tablespoons olive oil
• 2) 2 tablespoons unsalted butter
• 3) 1 yellow onion, finely chopped
• 4) 0.5 cup finely chopped celery
• 5) 0.75 cup finely chopped carrots
• 6) 230gr baby bella (cremini) mushrooms, sliced
• 7) 4 garlic cloves, minced
• 8) 1 cup dry wild rice blend
• 9) Dash of soy sauce
• 10) 1 teaspoon kosher salt
• 11) 0.5 teaspoon black pepper
• 12) 4 cups chicken broth
• 13) 2/3 cup heavy cream or cashew cream
• 14) 1/3 cup finely grated Parmesan cheese
• 15) Dried oregano
• 15) Dried basil
• 15) Onion Powder
• 15) Garlic Powder
• 15) Nutmeg
• 15) Paprika
• 16) 1 bay leaf

Steps

• 1) Measure out heavy cream and let it sit at room temperature while you prepare soup. Or, prepare cashew cream, if using.
  Heat oil and butter in a large stockpot or Dutch oven over medium-high heat. Once hot, add the onion, carrots, and celery, and cook for 8 minutes, or until softened.
• 2) Add mushrooms and garlic, and stir to combine. Cook for 6 to 8 minutes, stirring only occasionally, until the mushrooms are soft and slightly golden.
• 3) Add rice and stir to coat. Let the rice cook for 1 to 2 minutes to lightly toast the grains. Stir in poultry seasoning, salt, and pepper.
• 4) Add broth and bring the mixture to a low boil, cover, reduce heat to medium-low, and simmer for 45 to 60 minutes, or until the rice is tender.
• 5) Remove the lid and stir in the heavy cream (or cashew cream). Gradually sprinkle in the Parmesan cheese, stirring continuously to avoid clumping, until all is combined.
• 6) Remove from heat and ladle into bowls.

Notes

• 1) Add pre cooked chicken for added protein.
• 2) Consider adding additional vegetables for greater nutritional content such as spinach or potatoes, or even processed beans.
• 3) Check the rice cooking time listed on the box, 60min might not be necessary.
• 4) Substitute cream for evaporated milk, though some comments recommend coconut milk and the cashew cream seems to be a big hit.
• 5) To make homemade cashew cream, pour 2/3 cup boiling water over 1/3 cup raw cashews. Let sit while the soup cooks.
  When ready to stir in the cream, transfer mixture to a blender and blend until smooth. Pour cashew cream into soup and stir well to combine.