Entrees/ Recipes/ vegetarian recipes

Creamy Wild Mushroom Rice Soup

Creamy Wild Rice & Mushroom Soup Recipe

Creamy Wild Mushroom Rice Soup
And Soup Week continues! It also ends with this delicious creamy mushroom rice soup. 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. Behold, Creamy Wild Mushroom Rice Soup.

White Mushrooms
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 Mushroom Rice 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.

Creamy Wild Rice & Mushroom Soup
This Creamy Wild Mushroom Rice 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.

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Creamy Wild Rice & Mushroom Soup

Creamy Wild Rice & Mushroom Soup Recipe

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.

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.

Notes

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.

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123 Comments

  • Reply
    Doreen Townsend
    October 20, 2013 at 9:25 pm

    Can’t wait to try!

  • Reply
    Autumn
    December 8, 2013 at 2:47 pm

    I made this today — it’s so delicious! I didn’t have sour cream, so I substituted lite coconut milk. Thank you for the wonderful recipe!

    • Reply
      Kiersten
      December 8, 2013 at 9:00 pm

      I’m glad to hear it worked out with the coconut milk! 🙂

      • Reply
        Laura
        October 13, 2016 at 1:03 am

        Minnesota native here- you can buy wild rice directly from the Native American communities online. I just bought mine from the white earth tribe! A little extra money but this rice is so much better quality, and the money goes to those harvesting sustainably! This recipe looks perfect, I can’t wait to try it!! Thank you so much!

  • Reply
    Heather
    December 15, 2013 at 2:23 pm

    I made this today with the frozen rice blend from Trader Joes and subbed Greek yogurt for sour cream. It was hearty, warm and delish!

    • Reply
      Kiersten
      December 15, 2013 at 8:11 pm

      I’m glad you enjoyed it–thanks for the comment! 🙂

  • Reply
    Sharon
    January 4, 2014 at 2:51 pm

    This was wonderful. I had to use cream that I had left from Christmas and it just made it heavenly.

    • Reply
      Kiersten
      January 5, 2014 at 7:05 pm

      I’m glad it was a hit! 🙂

  • Reply
    Sarah Birtwisle Newson
    January 30, 2014 at 1:57 pm

    Delicious, we tried this tonight. Really quick, easy to make and lovely on a chilly night. Thank you

    • Reply
      Kiersten Frase
      January 30, 2014 at 2:22 pm

      Yes, it’s definitely the perfect soup for this time of year! I’m glad you enjoyed it. 🙂

  • Reply
    Molly
    March 17, 2014 at 10:02 pm

    This recipe is confusing. Are you saying that the volume of wild rice need is 1 cup of cooked rice? This is pretty different from 1 cup uncooked.

    • Reply
      Kiersten Frase
      March 17, 2014 at 10:08 pm

      You’re right, it is confusing. I just updated the ingredient list to make it more clear. Sorry about that!

      • Reply
        Molly
        March 17, 2014 at 10:13 pm

        Thanks for your quick response. I have some wonderful wild rice from the gas station near my grandmother’s house in N. Minnesota (3lbs for $10!) that I transported all the way to British Columbia in my suitcase. My approach given your recipe revision will be to cook 1 cup of dried rice in my rice cooker and add that to the soup at the end. Very excited to see this recipe because I have been vegetarian for about 17 years, but still remember my Minnesota born mother’s creamy wild rice chicken soup from childhood.

        • Reply
          Kiersten Frase
          March 17, 2014 at 10:18 pm

          I think the last wild rice I bought was $5 for a tiny little box. I guess I will have to stock up if I ever find myself in Minnesota! Cooking 1 cup of wild rice in advance and stirring it in at the end of cooking time will work perfectly. I hope you enjoy the recipe!

  • Reply
    Allyson
    June 16, 2014 at 1:48 pm

    Have you ever tried freezing this? I am looking to freeze some meals before I have baby #2 and this looks great!

    • Reply
      Kiersten Frase
      June 19, 2014 at 4:25 pm

      I haven’t tried freezing it; I do know that dairy can sometimes be a little finicky when frozen & thawed, so you might want to freeze it minus the sour cream and add that in after reheating, just to be on the safe side.

    • Reply
      stacey
      November 19, 2015 at 7:41 am

      It does freeze. The sour cream separates from its water. So upon defrost it looks God awful. But as long as you stir it regularly during reheat it all incorporates back together nicely and tastes great.

  • Reply
    Nancy
    August 9, 2014 at 9:18 am

    I have made this recipe so many times and I just love it! I’m going to be making it again today!

    • Reply
      Kiersten Frase
      August 12, 2014 at 2:58 pm

      Thanks for your comment – I’m so glad you enjoy the recipe! 🙂

  • Reply
    Madie
    October 1, 2014 at 3:33 pm

    I would love to make this soup, sounds like a great vegetarian soup! But, can I make it without the white wine? Thanks 🙂

  • Reply
    Alanna
    November 25, 2014 at 2:43 pm

    Will it change the flavour without the white wine? or what is a good replacement…I usually only have red wine on hand!

    • Reply
      Kiersten Frase
      November 26, 2014 at 2:24 pm

      I haven’t used red wine in this particular recipe, but I do like red wine with mushrooms and pair the two often in other recipes. If you use a dry red wine, yes, the flavor would be different, but I think it will still be good. Just avoid using a sweet red wine!

  • Reply
    Kammi
    December 2, 2014 at 8:04 am

    Can you substitute the white wine for something else?

  • Reply
    Kammi
    December 2, 2014 at 1:36 pm

    Can you substitute the white wine with something else?

  • Reply
    Frankie Knowler
    December 13, 2014 at 7:40 am

    I am wondering if I used carnation fat free condensed milk instead of sour cream, can I freeze it?

  • Reply
    Rebekka
    March 14, 2015 at 10:34 am

    I wasn’t paying close enough attention at the store and got a wild rice blend which also had brown rice instead of just wild rice. The result was a very creamy soup with no sour cream needed! Its that easy to make it vegan and still taste great!

  • Reply
    Vera
    April 5, 2015 at 8:31 pm

    I want to try this recipe out to add to my weekly lunch menu, specially when i want a little warm soup in my tummy. I was wondering could I substitute the all purpose flour with another type? garbanzoflour, almond four? Thank you love your site!

    • Reply
      Kiersten Frase
      April 7, 2015 at 2:41 pm

      I don’t eat gluten-free, so I’ve never tried substituting GF flour for regular in a recipe like this. If you’ve had success with a certain type of GF flour for thickening sauces and gravies, I’d use that one here. Cornstarch may work as well.

  • Reply
    Renee
    October 22, 2015 at 10:45 pm

    Hi! I am part of a soup club and would love to share this recipe with them. I was wondering could I freeze this? If so should I add the sour cream and freeze after?

    • Reply
      Kiersten
      November 4, 2015 at 9:07 pm

      I would definitely add the sour cream after freezing. In my experience, dairy can sometimes curdle and separate after freezing and reheating.

  • Reply
    Maggie
    November 18, 2015 at 5:35 pm

    Does this soup reheat well? I’m considering making it earlier in the day for supper that night but I’m a bit hesitant to reheat with the sour cream. Have you reheated it?

    Thanks!

  • Reply
    Jaya
    November 27, 2015 at 5:01 pm

    This is a great soup. I replaced 1/2 the broth with evaporated milk and skipped the sour cream. Made for a very creamy and delicious soup

  • Reply
    Monica
    December 3, 2015 at 11:54 am

    This was awesome! I had to make a few substitutes based on what I had at home but I think the essentials were still there. I used onion instead of shallot, a wild rice blend, and some plain yogurt in place of the sour cream. I was a huge bowl of comfort food! Just what i needed!

  • Reply
    Soraya
    January 26, 2016 at 6:08 am

    Can you do this in the slow cooker on low?

  • Reply
    Cassy
    February 11, 2016 at 11:38 pm

    Planning on making this tomorrow for lunch! Is the white wine needed? Or is there a substitute that I could use? If not, what wine is best?

  • Reply
    Jack
    March 8, 2017 at 2:22 pm

    Mushroom rice soup is the best! Always wild rice though.

  • Reply
    Allie
    February 6, 2018 at 8:52 pm

    Very quick, easy, and delicious! I only had half the amount of mushrooms as the recipe calls for, but it turned out great! I served it homemade garlic bread, which paired well! Will definitely be making this recipe again!

    • Reply
      Katie Trant
      February 9, 2018 at 5:58 am

      Yum, homemade garlic bread sounds like a great addition to this soup!

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