Perfect Pumpkin Bars

This really is the best moist, spiced pumpkin bars recipe with cream cheese frosting! Impress everyone with this fall classic.…

A Couple Cooks – Recipes worth repeating.

This really is the best moist, spiced pumpkin bars recipe with cream cheese frosting! Impress everyone with this fall classic.

Pumpkin Bars

What’s one of the best pumpkin desserts? It’s a tough call, but we think it’s these Pumpkin Bars with Cream Cheese Frosting! The bars are perfectly moist and cakey, with just the right warm-spiced interior from cinnamon, ginger and nutmeg. They’re topped off with a lusciously creamy layer of cream cheese frosting that gives a tangy lift to each bite. This recipe makes a big sheet pan, ideal for fall gatherings and entertaining. We could not stop eating these (and had to gift them to neighbors, who also raved!).

Why to try this pumpkin bars recipe

This pumpkin bars recipe is ideal for any fall occasion: Thanksgiving, Halloween, dinner parties, or to pass out to neighbors to spread fall cheer. Here’s why this recipe stands out:

  • It’s moist and cakey, but not like cake: you can still eat it with your fingers.
  • It’s perfectly spiced. It’s got a hefty 1 tablespoon pumpkin pie spices and ½ tablespoon cinnamon: make sure to use both for the perfect flavor!
  • It makes a big sheet pan. Trust us, you’ll find ways to use or gift up the leftovers.
  • The cream cheese frosting is to-die-for. It adds just the right gooey tang: and it’s right the right amount (not too much, not too little).
Pumpkin Bars recipe

Tips for making pumpkin bars

There isn’t too much baking technique involved in this pumpkin bars recipe: it’s simply a matter of mixing the dry ingredients, the wet ingredients, combining them and baking! But here are a few notes on the overall process:

  • Use a 10 x 15-inch jelly roll pan. This is a non-negotiable! It gets just the right height so they work as bars, not fluffy cake.
  • Bake until a toothpick comes out clean. It should take 25 to 30 minutes. Make sure not to overbake, or the bars will not be as moist.
  • Allow to cool fully before frosting. Otherwise, the frosting will melt when you apply it. If you want to go right into frosting after its cool, set out the cream cheese and butter on the counter in advance (see below).
Pumpkin Bars

For the cream cheese frosting

These pumpkin bars with cream cheese frosting are nothing without that sweet, creamy layer of goodness on top. If you’ve never made cream cheese frosting, it’s fairly simple but requires a few quick tricks:

  • Allow the butter and cream cheese to come to room temperature for 1 hour. You can also try tricks to soften them (like a few seconds in the microwave), but that risks melting them and destroying the texture. If you’re planning to frost the bars right away, you may want to set out the butter and cream cheese while you’re in the middle of
  • Sift the powdered sugar. This helps to eliminate any lumps in the frosting when you mix it.
  • If desired, make the frosting in advance. You can save it for up to 1 week; just set it out at room temperature for about 30 minutes before icing the bars.
Pumpkin Bars with cream cheese frosting

Store pumpkin bars refrigerated

The last thing to know about these pumpkin bars with cream cheese frosting? They’re best stored refrigerated! While you can store them at room temperature, the frosting holds up best in the fridge. Store the bars refrigerated for up to 5 days.

Pumpkin Bars

More pumpkin recipes

In the fall, it’s all about that cozy orange squash. Here are a few more pumpkin recipes and pumpkin desserts you’ll love:

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Pumpkin Bars

Perfect Pumpkin Bars


  • Author: Sonja Overhiser
  • Prep Time: 1 hour
  • Cook Time: 30 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 24 bars

Description

Here’s the best moist, spiced pumpkin bars recipe with cream cheese frosting! Impress everyone with this fall classic.


Ingredients

For the pumpkin bars

  • 2 cups [280 g] all-purpose flour
  • ½ tablespoon cinnamon
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • 2 large eggs
  • ¾ cup light brown sugar
  • ½ cup granulated sugar
  • 15-ounce can pumpkin puree
  • ¾ cup neutral oil

For the cream cheese frosting

  • 4 tablespoons unsalted butter, room temperature
  • 1 8-ounce package cream cheese, room temperature
  • 2 ½ cups powdered sugar, sifted
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit. Grease a 10 x 15-inch jelly roll pan.
  2. In a large bowl, stir together the flour, cinnamon, pumpkin pie spice, baking soda, baking powder and kosher salt. In a separate bowl, whisk together the eggs, then whisk in the brown sugar, granulated sugar, pumpkin puree, and oil. Pour the dry ingredients into the wet mixture and stir with a spatula until just combined. Pour the batter into the prepared pan and use a spatula to smooth it into an even layer. 
  3. Bake for 25 to 30 minutes, until a toothpick inserted in the center comes out clean. Allow to cool for 30 minutes, then refrigerate about 15 minutes until it comes to room temperature. (Or allow to cool and refrigerate it, then frost before serving.) 
  4. Meanwhile, make the cream cheese frosting: Let the butter and cream cheese sit on the counter for 1 hour to come to room temperature. Use a fine mesh sieve to sift the powdered sugar into a bowl. Beat the butter and cream cheese with a stand mixer or hand mixer on medium speed for 2 to 3 minutes until completely smooth, scraping once. Reduce the speed to low, then add the vanilla. Slowly add the powdered sugar until it comes together into a thick icing. Use immediately or refrigerate until using (stores refrigerated for up to 1 week; allow to stand at room temperature for 30 minutes and stir before using). 
  5. Spread the frosting on top of the bars. If desired, dust with cinnamon. Serve immediately or store refrigerated. Stores refrigerated for up to 5 days. Freeze the completely cooled unfrosted bars tightly wrapped for up to 3 months. 
  • Category: Dessert
  • Method: Baked
  • Cuisine: Fall
  • Diet: Vegetarian

Keywords: Pumpkin bars, pumpkin bars recipe

A Couple Cooks - Recipes worth repeating.

Classic Baked Apples

This baked apples recipe is an easy, cozy fall dessert! Stuff the fruit with oats, spices, and brown sugar and…

A Couple Cooks – Recipes worth repeating.

This baked apples recipe is an easy, cozy fall dessert! Stuff the fruit with oats, spices, and brown sugar and bake until tender.

Baked Apples

Got a craving for a cozy fall dessert? Try this Baked Apples recipe! It’s like a short-cut apple crumble, but lighter, easier and tastier. Stuff the sweet tart fruit with oats, brown sugar, cinnamon, ginger and allspice, then bake until sweet and tender. The tart tang of the apple against the spiced crumbles is a bit of a revelation! It’s especially good with a bit of vanilla ice cream, but it tastes just as good solo. You’ll be surprised at how the simple ingredients make a big flavor impact (we were!).

Ingredients in this baked apples recipe

Baked apples are whole apples that are stuffed with a crumble-style filling and baked until tender. The concept takes all the flavors of an apple crisp or apple crumble, but focuses on the apple instead: making it a lighter, healthier spin on the classic dessert.

It’s hard to get a baked apples recipe just right, because it needs to be just sweet enough and the apples must be fully tender. In fact, we tried a baked apples recipe years ago and it came out bland and crunchy (which made us almost swear the idea off altogether). Luckily, we tried again this year with some apples picked at a local orchard and it turned out perfectly. Here’s what you’ll need for baked apples:

  • Crisp-tart cooking apples (see below)
  • Old Fashioned rolled oats
  • All purpose flour
  • Pecans
  • Brown sugar
  • Butter
  • Cinnamon, ginger, and allspice
  • Salt
Baked apples recipe

Types of apples for baked apples

This baked apples recipe is best with a specific type of cooking apple: use any firm, crisp sweet tart apple variety. A firm, crisp texture is crucial for baking, otherwise the fruit becomes mushy and grainy. A sweet tart apple has the best flavor because the acidity makes the flavor pop. Here are a few of the varieties that shine here:

  • Pink Lady
  • Honeycrisp
  • Golden Delicious
  • Granny Smith
  • Jonathon or Jonagold
  • Ida Red

For the photos, we used a variety we got at an orchard: simply taste test and see if the texture is crisp and the flavor is medium tart. There are lots of other great varieties of apples for baking: ask your grocer or at your apple orchard for what they recommend. Types to avoid? Pass on varieties like Gala, Fuji or Red Delicious: the flavor and texture don’t hold up here.

How to hollow out the apples

The other most important part of baked apples? Hollowing out the apple cavity. Here are a few tips to follow when cutting the apples to prepare them for baking:

  • Use a paring knife to cut a funnel shape. Start from the top of the apple and end about 2/3 of the way down the fruit. See the photo!
  • Remove and discard the seeds and core. Pull out the core, seeds and extra flesh. You don’t want too much extra flesh or it will take longer to cook the apples.
Baked apples

Making sure the baked apples are cooked

The most crucial part of a baked apples recipe? Making sure the apples are cooked through. The cook time will depend on the size and type of apples, and how much you’ve hollowed out the apples when removing the cores (see the photo above). Here are a few tips for baking:

  • Test by sliding in a pairing knife to the thickest point. It should slide in easily with no give. If not, bake a few minutes longer.
  • Resist the urge to overbake. Overbaking can make for mushy apples, though it all depends on the apple variety. Use your best judgement! The overall bake time should be approximately 45 minutes, but again: it depends on the size and type of apples.
Baked Apples recipe

How to serve baked apples

Once your baked apples are nice and tender, you can enjoy them right away! You’ll want to serve the apples with a knife and fork, so you can cut bites off of the whole apple. (It won’t be tender enough to eat with just a fork.) They’re delicious plain, but we like them with a little vanilla ice cream on the side. Here are a few serving suggestions:

Baked Apples

More apples recipes

This baked apples recipe is perfect as an easy, cozy fall dessert or winter dessert! Here are a few more apple recipes you’ll love:

This baked apples recipe is…

Vegetarian. For vegan, substitute vegan butter. For gluten-free, use almond flour.

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Baked Apples

Classic Baked Apples


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 6

Description

This baked apples recipe is an easy, cozy fall dessert! Stuff the fruit with oats, spices, and brown sugar and bake until tender.


Ingredients

  • 6 medium crisp-tart cooking apples (like Pink Lady, Honeycrisp, Golden Delicious,
    Granny Smith, Jonathon or Jonagold, Ida Red, etc*)
  • ½ cup Old Fashioned rolled oats
  • 2 tablespoons all purpose flour
  • ¼ cup chopped pecans
  • ½ cup packed brown sugar
  • 4 tablespoons butter, melted
  • 1 teaspoon cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon allspice
  • ¼ teaspoon kosher salt
  • Maple syrup, for serving
  • Vanilla ice cream, for serving

Instructions

  1. Preheat the oven to 400°F. Bring water to boil in a tea kettle.
  2. Remove the core of each apple with a paring knife: cut a funnel shape from top of the apple to about 2/3 of the way down. Remove and discard the seeds and core.
  3. In a medium bowl, stir together the rolled oats, flour, pecans, brown sugar, and melted butter. Spoon the filling into the apples.
  4. Place the apples in a small baking dish. Cover the bottom of the dish with about 1/4” of the boiling water.
  5. Bake for 25 minutes, then cover loosely with foil. Bake 15 to 20 minutes until tender when pierced with a knife, but not mushy (or more, if necessary).
  6. Drizzle each apple with maple syrup, and if desired serve with vanilla ice cream. Serve with a knife and fork. 

Notes

*The best varieties for this recipe are sweet tart in flavor with a crisp texture.

  • Category: Dessert
  • Method: Baked
  • Cuisine: Dessert
  • Diet: Vegetarian

Keywords: Baked apples, baked apples recipe, baked apple recipe, baked apple

A Couple Cooks - Recipes worth repeating.

Healthy Cookies

These healthy cookies are full of good-for-you ingredients (like oatmeal) but still taste like a treat! Go on, sneak another.…

A Couple Cooks – Recipes worth repeating.

These healthy cookies are full of good-for-you ingredients (like oatmeal) but still taste like a treat! Go on, sneak another.

Healthy Cookies

Imagine: a cookie that’s made of all good-for-you ingredients, but still tastes like a treat. Yes, it’s possible with these Healthy Oatmeal Cookies! The dough for these cookies has no butter, no refined sugar, and no flour. But they taste deliciously satisfying for kids and adults. The magic? Medjool dates bring sweetness, nut butter adds richness, and toasted coconut and mini chocolate chips add nuance and flavor. We’ve tested these on friends and family and they agree: this chewy healthy cookie is a delicious treat…despite it’s wholesome ingredients.

Ingredients in healthy oatmeal cookies

Let’s get one thing straight: there are a lot of recipes called “healthy cookies,” but healthy is a very subjective term. The criteria we used for this healthy cookie? Use as many wholesome ingredients as possible, and add no refined sugar, refined flour or butter in the dough. Here are the ingredients you’ll need to achieve this magic trick:

  • Old Fashioned oats: do not substitute steel cut!
  • Shredded coconut
  • Medjool dates
  • Cashew butter: or other nut butter; use sunflower butter for nut allergies
  • Vanilla
  • Egg
  • Plain yogurt
  • Baking soda and salt
  • Cinnamon
  • Mini chocolate chips
Healthy cookies

More about Medjool dates

The key to using no sugar in this recipe? These healthy cookies feature Medjool dates as the sweetener. If you’ve never worked with them before, they’re a deliciously natural way to add sweetness to desserts.

  • What are Medjool dates? Medjool dates are very large dates with an intense caramel sweet flavor. They’ve become popular for their use in energy bars (like Larabars), and they can be used in many types of recipes to add sweetness.
  • Fun fact: Medjool dates are fresh fruits (not dried). Medjool dates are harvested from the date palm tree and then packaged immediately. There’s no processing, so they’re not dried.
  • Where to buy Medjool dates? Look in your grocery in the produce aisle (many times next to the bananas), or near the dried fruits. You can also order them online.
  • How to store them? Store them at room temperature for 1 to 2 months, in the refrigerator for up to 6 months, and about 1 year frozen. (Source)
  • Are there any substitutes? Not in this recipe! It’s dependent on this special type of date for just the right sweetness and texture.

Use a food processor to make the dough

For this healthy cookies recipe, you’ll need a food processor. Here’s why it’s necessary here, and some alterative equipment ideas:

  • Use it once to make oat flour. You’ll grind half the oats into oat flour. If you’d like you can substitute 1 cup oat flour for the half of the oats that you grind.
  • Use it again to blend the Medjool dates with the nut butter. You’ll need to grind the dates into a paste with the nut butter. The remainder of the dough process is just mixing, so you just need equipment for these tasks.
  • Don’t have a large food processor? You could do complete these two steps in a small Ninja type blender and make it in batches if necessary. Then mix the remaining dough in a bowl.
Healthy Oatmeal Cookies

Vegan variation on healthy cookies

Want to make these healthy cookies vegan? Simply do the following:

  • Use 1 flax egg in place of the egg. You can easily make a flax egg using ground flax seed and water.
  • Use vegan yogurt in place of the yogurt. The yogurt helps the texture of these cookies come together, so it is necessary. Find your favorite vegan yogurt brand!

Mix-ins for healthy cookies

The best mix-in for healthy cookies, of course, is mini chocolate chips! Using a small amount of chocolate here keeps them on the healthy side. But you can add a bit more if you like. Here are some notes on things to add to these delicious oatmeal cookies:

  • More chocolate if you like (mini is nice). Mini chocolate chips are great for distributing little bits of chocolate throughout. You can use a little more chocolate if you like, or even a chopped dark chocolate bar.
  • Sea salt. Add a small sprinkle of sea salt to each cookie: yum!
  • Raisins. Ditch the chocolate and go for a healthy oatmeal raisin cookie.
  • White chocolate and dried cherries. White chocolate and cherries makes a great combination!
  • More toasted coconut. Amp the coconut flavor by adding a bit more to the batter.

What else would you add to your healthy cookies? Let us know in the comments below.

Healthy Cookies

Storage instructions

These healthy cookies are soft and chewy, so the storage instructions are important here! Here are two ways to store them:

  • Room temperature with paper towels for 1 week. Place paper towels in between the layers of cookies to absorb extra moisture.
  • Refrigerated for 2 weeks. These healthy cookies save well in the refrigerator, and the texture still tastes great! They’ll save this way for 2 weeks.

More healthy desserts

Love sweet treats with a healthy spin? Here are some healthy dessert ideas to keep your sweet tooth happy:

This healthy cookies recipe is…

Vegetarian and gluten-free.

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Healthy Cookies

Healthy Cookies


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 20
  • Diet: Vegetarian

Description

These healthy cookies are full of good-for-you ingredients (like oatmeal) but still taste like a treat! Go on, sneak another.


Ingredients

  • ¼ cup shredded unsweetened coconut
  • 2 cups Old Fashioned oats
  • 1 cup Medjool dates*
  • ½ cup cashew butter (or other nut butter or sunflower butter)
  • 2 teaspoons vanilla
  • ¼ teaspoon kosher salt
  • 1 egg
  • ¼ cup plain or Greek yogurt
  • ½ teaspoon baking soda
  • 1 teaspoon cinnamon
  • ¼ cup mini chocolate chips (or more if desired**), plus 1 tablespoon for topping

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Toast the coconut: Place the coconut in a small dry skillet (no oil) over medium heat. Heat, shaking the pan and stirring often with a wooden spoon, until the coconut is fragrant and golden brown, about 3 minutes. Stay at the stove because the coconut can easily burn! Remove immediately from the heat and transfer to a plate to stop the cooking.
  3. Place 1 cup of the Old Fashioned oats in a food processor and process until finely ground into a flour. Remove to a bowl. (If you prefer, you can substitute 1 cup oat flour to eliminate this step.)
  4. Remove the pits from the Medjool dates. Add them to the food processor with the nut butter, vanilla and salt. Process crumbly and fully combined, stopping and scraping the bowl once.
  5. Add the egg and yogurt and pulse until combined.
  6. Add the processed oat flour, remaining 1 cup whole oats, baking soda, and cinnamon and pulse until a thick dough forms. Stir in the toasted coconut and chocolate chips with a spatula.
  7. Make 20 small balls and place them on a parchment-lined cookie sheet: it’s easiest using a 1 ½ tablespoon / size 40 cookie scoop, if you have it. For a flatter cookie, gently press down with your hand (we left them as the domed of the cookie scoop). Gently press in the remaining 1 tablespoon mini chocolate chips to the tops of the cookies.
  8. Bake 12 to 15 minutes until golden brown, rotating the pan after 7 minutes. Allow to cool on a baking rack. To store, place the cookies in a sealed container lined with paper towels between the cookies at room temperature for up to 1 week, or refrigerate for up to 2 weeks.

Notes

*Make sure to find this large, very sweet variety of date for this recipe: there are no good substitutes here. Medjool dates are easy to find at most grocery stores and are often near the bananas, or in the dried fruit aisle.

**You can use more chocolate if desired for a more decadent cookie, but this level of chocolate tastes great. Make sure to use mini chocolate chips for best chocolate distribution (or consider roughly chopping regular or large chips).

  • Category: Dessert
  • Method: Baked
  • Cuisine: Baked

Keywords: Healthy cookies, healthy oatmeal cookies

A Couple Cooks - Recipes worth repeating.

Wild Rice Mushroom Soup

This wild rice mushroom soup is the definition of cozy: it’s packed with creamy, savory flavor! Enjoy it with crusty bread. Here’s a soup recipe that’s the definition of cozy…we think. Wild rice mushroom soup! What’s better than a steaming cup of wild rice soup to warm your insides on a gray day. This one absolutely delivers with flavor: the light smokiness of the rice, umami of the mushrooms and creamy Parmesan cheese make absolute magic. We could eat it for every meal! This one’s a variation on our fan favorite, our popular wild rice soup and it’s every bit as satisfying. Ingredients in wild rice and mushroom soup This wild rice mushroom soup has a lightly creamy broth, made creamy with Parmesan cheese and milk: and it’s got a bit of the soup itself blended back in to give it the perfect body. There’s no heavy cream, so you feel a lightness after you eat it. Here’s what to know when you’re hunting for the ingredients for wild rice and mushroom soup: Wild rice: Don’t use a wild rice blend! You’ll need 100% wild rice for this soup. Mushrooms: Using a mix of mushroom types is nice: we used […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This wild rice mushroom soup is the definition of cozy: it’s packed with creamy, savory flavor! Enjoy it with crusty bread.

Wild rice mushroom soup

Here’s a soup recipe that’s the definition of cozy…we think. Wild rice mushroom soup! What’s better than a steaming cup of wild rice soup to warm your insides on a gray day. This one absolutely delivers with flavor: the light smokiness of the rice, umami of the mushrooms and creamy Parmesan cheese make absolute magic. We could eat it for every meal! This one’s a variation on our fan favorite, our popular wild rice soup and it’s every bit as satisfying.

Ingredients in wild rice and mushroom soup

This wild rice mushroom soup has a lightly creamy broth, made creamy with Parmesan cheese and milk: and it’s got a bit of the soup itself blended back in to give it the perfect body. There’s no heavy cream, so you feel a lightness after you eat it. Here’s what to know when you’re hunting for the ingredients for wild rice and mushroom soup:

  • Wild rice: Don’t use a wild rice blend! You’ll need 100% wild rice for this soup.
  • Mushrooms: Using a mix of mushroom types is nice: we used a mix of baby bella (cremini) and shiitake, but you can use all white mushroom or baby bella if you’d like.
  • Onion
  • Celery
  • Carrots
  • Olive oil and butter
  • Vegetable broth
  • Spices: Garlic powder, thyme, oregano and dill
  • Salt and pepper
  • Milk
  • Parmesan cheese
  • Cornstarch (or arrowroot powder)
  • Soy sauce (or tamari or coconut aminos)
Wild rice recipe

Did you know wild rice isn’t really…rice?

Did you know that wild rice is not actually rice? (Mind blown, right?) This whole grain is actually the seed from a native grass that grows in lakes and streams in the Northern US and Canada. Since it looks and tastes like rice, it’s treated as rice in most cuisines.

Wild rice was an important staple in the diet of the indigenous peoples in the Northern US. I’m from Minnesota originally, so wild rice is part of the heritage and history of this region. We often ate wild rice growing up, and I love grabbing bags of Minnesota wild rice when we’re home.

Wild rice and mushroom soup

Use a mix of mushrooms

This wild rice mushroom soup is great with any type of mushroom! But we like it with a mix of mushrooms to have maximum variety in flavor and texture. Here are the types of mushrooms we recommend: and the differences between them:

  • Baby bella (cremini) mushrooms are a more mature version of a white button mushroom, so it has a more robust flavor. It’s also a baby version of a portobello mushroom, which has the most meaty flavor!
  • White button mushrooms: Substitute white button mushrooms if you can’t find baby bella! They taste and look very similar.
  • Portobello mushrooms: You can use these too! Just chop them fairly small. They have a great meaty flavor!
  • Shiitake mushrooms: A Japanese variety of mushroom with great flavor. Make sure to remove the tough stems before slicing them.

How to make wild rice mushroom soup

It takes about 1 hour to make, but this healthy soup is absolutely worth it. Most of the time is hands-off, since rice takes quite a while to simmer. Other than that, all you’ve got to do is chop some veggies! Here’s the main method for this wild rice and mushroom soup (or jump down to the recipe):

  • Chop those veggies. It takes about 15 minutes to chop all the veg. If you need some pointers, head to our Knife Skills page.
  • Simmer until the rice pops. Wild rice notoriously takes quite a while to cook: upwards of 50 minutes. Cook this soup until most of the rice grains burst and are tender. It might feel like a long time, but it’s important that the rice is perfectly tender.
  • Blend 2 cups of the soup to create a creamy body. This is the key to this soup: blending a few cups of the soup makes it thicker and creamier. Add everything to the blender: veggies, broth and rice, then whiz it up!
Wild rice mushroom soup

What to serve with wild rice mushroom soup

Want to make it a meal? There are lots of great sides to serve with soup: here are a few of our top ideas:

Vegan variation: go to Creamy Wild Rice Soup

Looking for a vegan wild rice mushroom soup? Head over to our famous Creamy Wild Rice Soup: it’s ultra creamy with no dairy to speak of. The secret? Cashews add a rich creaminess to the broth. But no one will ever know it’s plant based! Got an Instant Pot? Try our Instant Pot Wild Rice Soup.

Wild rice mushroom soup

Is wild rice healthier than standard rice?

Though they’re not truly related, wild rice is often compared to brown rice. Wondering how they stack up? Here’s what to know:

  • Wild rice has less calories than brown rice, about 66% less! 1 cup of cooked wild rice has 166 calories and 1 cup brown rice has 248 calories. (Source)
  • Wild rice has slightly more protein than brown rice. 1 cup cooked wild rice has 6.5 grams protein vs 5.5 grams in brown rice. (Source)
  • Both wild and brown rice have the same amount of fiber, about 3 grams per 1 cup cooked.

This wild rice and mushroom soup recipe is…

Vegetarian and gluten-free. For plant-based, dairy-free and vegan, go to Creamy Wild Rice Soup.

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Wild rice mushroom soup

Wild Rice Mushroom Soup


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 4 to 6
  • Diet: Vegetarian

Description

This wild rice mushroom soup is the definition of cozy: it’s packed with creamy, savory flavor! Enjoy it with crusty bread.


Ingredients

  • 1 medium yellow onion
  • 3 celery ribs
  • 3 medium carrots
  • 12 ounces mushrooms: baby bella (cremini) or a mix of baby bella and shiitake
  • 3 garlic cloves
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 8 cups vegetable broth
  • 1 teaspoon garlic powder
  • 1 cups or 7 ounces wild rice (not a wild rice blend)
  • 1 tablespoon each dried thyme, dried oregano and dried dill
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 cup milk
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon cornstarch
  • 1/2 tablespoon soy sauce, or more salt to taste

Instructions

  1. Dice the onion. Thinly slice the celery. Dice the carrots into rounds. Clean the mushrooms and slice them (if you’re using shiitake, make sure to remove the tough stems). Mince the garlic.
  2. Add the olive oil and butter to a Dutch oven or soup pot. Add the onion, celery and carrot and cook, stirring occasionally for 5 minutes until lightly browned. Add mushrooms and saute for 2 minutes. Add the garlic and stir for 2 minutes.
  3. Add the vegetable broth, wild rice, spices, kosher salt, and black pepper. Bring to a simmer. Cover the pot and simmer for 45 minutes to 1 hour, until rice breaks open, stirring occasionally.
  4. When the wild rice is cooked, stir in the milk and Parmesan cheese. Remove 2 cups from the soup using a liquid measuring cup (including veggies, rice and broth) and place it in a blender. Add the cornstarch, then blend. Pour it back into the soup. 
  5. Stir in the soy sauce, taste and adjust seasonings as desired. Enjoy warm. Stores refrigerated for 3 days.
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Soup

Keywords: Wild rice mushroom soup

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes