And Soup Week continues! It also ends. I guess since I only post 2-3 recipes each week, theme weeks are not very epic around here, huh? Theme months would be way too much I think, but maybe I’ll start doing theme fortnights in the future. (Yes, I said fortnight. I’m fancy like that.)
Having grown up in the midwest, I can tell you this: Midwesterners like their food creamy. We love cheesy casseroles, anything made with canned soup, and all kinds of concoctions made with sour cream, mayo, and/or cheese sauce (usually and, not or). Being sick last week, I was craving comfort food and to me, comfort food is creamy food. So I set out to make a vegetarian version of the classic Creamy Wild Rice & Chicken Soup. And then, because it’s the New Year and I’m trying to watch what I eat, I set out to make a lighter version.
The biggest obstacle was figuring out what to replace the chicken with. I’m always hesitant to cook with seitan on my blog because I don’t know if that’s readily available everywhere. And tofu in a creamy soup? That seemed kind of icky. So I went with adding extra mushrooms. I know, a lot of you hate mushrooms. You can use something else in your soup then!
I adapted my Creamy Wild Rice & Mushroom Soup from this Cream of Turkey & Wild Rice soup from Eating Well. Instead of adding heavy cream or half-and-half, they used sour cream to thicken the broth. I love this method of making creamy soups–it adds creaminess without a lot of fat or calories. It also adds a little tanginess. My husband was on the fence about this, but I really like it. So be warned–if you’re ambivalent about sour cream, you might want to stick with adding whole milk, half-and-half, or heavy cream instead.
This soup was exactly what I needed when I was feeling sick. It reminded me of home, of chilly winters, of snow soaking through my boots and numb toes–okay, maybe I don’t miss everything about the Midwest. But it did remind me of the food I grew up on. Total comfort food.
This Creamy Wild Rice & Mushroom Soup is made lighter by replacing heavy cream with sour cream. Adapted from Eating Well's Cream of Turkey & Wild Rice.
- 1 tbsp. olive oil
- 1 lb. white or cremini mushrooms, sliced
- 1 c. celery, chopped
- 1 c. carrots, chopped
- 1 medium shallot, chopped
- 1/4 c. all-purpose flour
- salt + pepper to taste
- 1/3 c. white wine
- 1 tsp. dried thyme
- 4 c. vegetable broth
- 1 c. instant or quick-cooking wild rice
- 3/4 c. reduced-fat sour cream
- 2 tbsp. chopped fresh parsley
- Heat oil in a Dutch oven over medium heat. Add mushrooms, celery, carrots, and shallot and cook, stirring often, until softened (5-7 minutes). Stir in flour, salt, and pepper and cook for 2 minutes, stirring constantly. Add white wine and thyme; increase heat to medium-high and cook 2 minutes more.
- Add broth to Dutch oven and bring to a boil. If you're using instant rice, add it now and reduce heat to a simmer. Cover and cook until rice is tender, 5-7 minutes, then stir in sour cream and parsley.
If you'd like to use non-instant wild rice, cook 1 cup according to the package instructions and stir it into the soup at the end of cooking time.