Measure out heavy cream and let it sit at room temperature while you prepare soup.

Sauté the Vegetables:

Heat a glug of oil and a pat of butter in a large stockpot or Dutch oven over medium-high heat. Once hot, add the onion, carrots, and celery, and cook for about 8 minutes, until softened.

Add the Mushrooms:

Next, add the mushrooms and garlic, and stir to combine. Cook this mixture for about 6 to 8 more minutes, until the mushrooms are soft and slightly golden.

Add the Rice and Simmer Soup:

Add the wild rice and stir to coat. Let the rice cook for 1 to 2 minutes to lightly toast the grains. Next, stir in the salt, pepper, and herb mixture.

Add the broth and stir well. Bring the mixture to a low boil, cover, reduce the heat, and simmer for 45 to 60 minutes, or until the rice is tender.

Add Cream and Parmesan:

Remove the lid and stir in the heavy cream. Gradually sprinkle in the Parmesan cheese, while stirring continuously to avoid clumping, until all is combined. Lastly, remove from heat, ladle into bowls, and top with garnishes of choice!

What to Serve with Wild Rice and Mushroom Soup:

I love serving this soup with a crusty French baguette for sopping up extra broth. Alternatively, you can make homemade croutons with day old bread and sprinkle them overtop.

As far as sides, this soup complements a fresh, crunchy salad beautifully. I particularly love this 10 Minute Shredded Brussels Salad or this Chopped Winter Salad with White Balsamic.