Wild Rice Mushroom Soup

Prep Time
15 minutes
Cook Time
1.25 hours


  • 1 Tbsp. olive oil
  • 1 Tbsp. unsalted butter
  • ½ yellow onion, finely chopped
  • ½ cup finely chopped celery
  • 8 oz. cremini mushrooms, sliced
  • 2 garlic cloves, minced
  • ½ cup dry wild rice blend
  • ½ tsp. kosher salt
  • ½ tsp. black pepper
  • 2 cups vegetable broth
  • 1 cup water
  • ⅔ cup heavy cream
  • finely grated Parmesan cheese


  1. Heat oil and butter in a pan using the Sauté-then-Simmer (STS) function. Once hot, add onion and celery, and cook for about 10 minutes 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. Stir rice and let the rice cook for 1 to 2 minutes to lightly toast the grains. Season with salt and pepper.
  4. Add broth and 1 cup of water; stir well. Cover the lid, and simmer for 45 to 60 minutes, or until the rice is tender.
  5. Remove the lid and stir in the heavy cream. Gradually add the Parmesan cheese while stirring continuously to avoid clumping.
  6. Once everything is combined, remove from heat and ladle into bowls to serve.