Smoky Mushroom and Wild Rice Soup

This hearty and comforting Smoky Mushroom and Wild Rice Soup is a perfect blend of flavors and textures. Rich and creamy, it's packed with savory mushrooms, vibrant vegetables, and a nutty wild rice mix. The secret to its depth of flavor, however, lies in my seasonal Smoky Mushroom spice blend, a handcrafted combination of wild mushrooms, sage, brown sugar, and smoked paprika. This smoky twist elevates the soup to a whole new level, making it a truly satisfying and delicious meal.

Let's get cooking, shall we?

Smoky Mushroom and Wild Rice Soup

Smoky Mushroom and Wild Rice Soup

Makes 4-6 servings

Ingredients:

• 2 Tbsp. olive oil, divided

• 2 Tbsp. unsalted butter, divided

• 1 yellow onion, diced

• 1 medium carrot, diced

• 2 stalks celery, diced

• 12 ounces fresh mushrooms (such as Cremini), sliced

• 4 garlic cloves, minced

• 1 cup wild rice blend

• 1 tablespoon Smoky Mushroom

• 4 cups low-sodium chicken or vegetable broth

• 1/2 cup heavy cream

• 1/2 cup finely grated Parmesan cheese

• 1 tablespoon Sherry vinegar

• Kosher salt

• 1 cup shredded rotisserie chicken (optional)

Directions:

In a large heavy-bottom pot or Dutch oven, heat half of the oil and butter over medium-high heat. Add the onion, carrot, and celery, and cook, stirring frequently, until vegetables begin to soften. Add the sliced mushrooms and the garlic and cook, stirring frequently, until the mushrooms begin to soften, about 7-8 minutes. Transfer vegetables to a clean bowl.

Add the remaining olive oil and butter to the pot, along with the rice. Cook the rice, stirring frequently, for 1 to 2 minutes. Add the Smoky Mushroom and stir to combine. Add the broth and the cooked vegetables and stir to combine. Bring mixture to a boil. Cover, reduce the heat, and simmer 45-50 minutes, until the rice is tender.

Remove the lid and stir in the cream and the cheese. If including chicken, stir it in now to warm it through. Once the cheese has melted and everything is combined, add the Sherry vinegar and season to taste with additional salt, if necessary.

Serve the soup with crusty bread or topped with freshly made croutons.

Make ahead: Leftovers will keep for up to a week in an airtight container in the fridge or up to 3 months in the freezer.