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  • Writer's pictureKaren Federici MD

Creamy Mushroom & Wild Rice Soup

A mushroom lover's delight! The rich mushroom flavor is achieved by first browning the fresh mushrooms, and then combining them with dried mushrooms, plus the secret ingredient...Trader Joe's Umami seasoning! This soup is healthy and plant based, as the creaminess comes from cashews!


1 oz. package dried porcini mushrooms (or any variety dried mushrooms)

1/4 c. raw cashews

1-2 T. olive oil (or use coconut oil or olive oil cooking spray)

1 large shallot, chopped

2 cloves garlic, finely chopped

8 oz. white mushrooms, sliced

16 oz. baby bella (cremini) mushrooms, sliced

1 t. Trader Joe's Umami seasoning (see photo) - may substitute any dried mushroom powder/seasoning, or simply use 1/2 t. seasoned salt

1 qt. vegetable stock (low sodium preferred)

8 oz. (1 cup) uncooked wild rice

1 t. dried thyme

1 t. freshly cracked black pepper

dash kosher salt

2 c. kale, torn with thick stems removed

dash crushed red pepper

1-2 T. fresh thyme


NOTE: The secret to cooking delicious mushrooms is to sauté them in a single layer, and do not add salt until the end. Also, mushrooms should not be rinsed, but rather wiped with a damp paper towel to remove any dirt. When sautéing, use a small amount of oil or cooking spray, and do not overcrowd the pan. Sauté in batches as needed, and allow the mushrooms to brown before adding any salt seasoning at the end.

  1. Cook the wild rice per package instructions (I use a rice cooker).

  2. Meanwhile, in a small bowl, soak the dried mushrooms in hot water to cover.

  3. In another small bowl, soak the cashews in hot water to cover.

  4. In a large skillet, sauté the mushrooms as described. Season with black pepper, and Umami seasoning, and set aside.

  5. Next, in a 4 quart pot, sauté the shallots and garlic with cooking spray or olive oil. Once the shallots are soft and translucent, add the cooked mushrooms to the pot.

  6. Add the vegetable stock and dried thyme, and bring to a simmer, then reduce the heat.

  7. Ladle approximately 1/2 c. of the hot stock over the cashews, then blend with an immersion blender (or in blender or food processor), and add the blended cashew mixture to soup.

  8. Strain the reconstituted dried mushrooms, and add the strained soaking water to the soup. Coarsely chop the mushrooms and add to the soup as well.

  9. Add the cooked wild rice, and cook over medium-low heat for at least 1 hour.

  10. Shortly before serving, stir in the chopped kale and adjust seasoning to taste.

  11. Ladle into bowls, and garnish with fresh thyme and crushed red pepper (if desired). Enjoy!


Did you make this recipe?

Tag @dr.karen.federici on Instagram and hashtag #ahealthieryou

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