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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 cup celery, chopped
  • 1 cup carrots, chopped
  • 1 medium shallot, chopped
  • 1/4 cup all-purpose flour
  • salt and pepper, to taste
  • 1/3 cup white wine
  • 1 tsp dried thyme
  • 4 cups vegetable broth
  • 1 cup instant or quick-cooking wild rice
  • 3/4 cup reduced-fat sour cream
  • 2 tbsp fresh parsley, chopped

Instructions

  1. Heat oil in a Dutch oven over medium heat.
  2. Add mushrooms, celery, carrots, and shallot and cook, stirring often, until softened (5–7 minutes).
  3. Stir in flour, salt, and pepper and cook for 2 minutes, stirring constantly.
  4. Add white wine and thyme; increase heat to medium-high and cook 2 minutes more.
  5. 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
    Anele @ Success Along the Weigh
    January 10, 2013 at 8:41 am

    OH MY LORD!!! I’m so making this! Looks WONDERFUL! (Can you sense my excitement from the caps??)

    • Reply
      Kiersten
      January 10, 2013 at 8:47 pm

      Woo hoo! If you make it, you need to tell me what you think! 😀

  • Reply
    Jessi
    January 10, 2013 at 9:02 am

    This looks great. I’m from the south, and we like things creamy too :)! Also, I’m on Team Theme Fortnight!

    • Reply
      Kiersten
      January 10, 2013 at 8:46 pm

      Yes, Southerners like creamy too! 😀 But I used to work with a bunch of people from California and they would get so grossed out when I told them about the casseroles I grew up eating. Up until that point, I thought casseroles made with sour cream, cream of mushroom soup, cheese, and butter-coated Rice Krispies was part of the collective American experience.

      • Reply
        Jessi
        January 10, 2013 at 9:10 pm

        They’re not?? 🙂

  • Reply
    Lysa
    January 10, 2013 at 9:22 am

    This soup sounds and looks so delicious…Your photos are really beautiful also!

    • Reply
      Kiersten
      January 10, 2013 at 8:44 pm

      Thank you! 🙂 I’m trying to work with the dark, gray days instead of fighting against them. 😉

  • Reply
    Meghan @JaMonkey
    January 10, 2013 at 9:29 am

    I don’t do mushrooms but my husband would love this

  • Reply
    JulieD
    January 10, 2013 at 11:35 am

    I want to jump into the kitchen to make this right now but I don’t have all of the ingredients…totally making it soon!! Thanks for sharing it and I LOVE using sour cream in soups!!

    • Reply
      Kiersten
      January 10, 2013 at 8:43 pm

      Sour cream is so good in soups, isn’t it? I think I like it more than heavy cream even!

      • Reply
        JulieD
        January 11, 2013 at 3:48 pm

        It’s so good, Kiersten!! So glad I made it!!!

        • Reply
          Kiersten
          January 11, 2013 at 7:47 pm

          I’m so glad you liked it! And I hope you’re feeling better…

  • Reply
    Holly W
    January 10, 2013 at 11:53 am

    I am seriously so excited about this. Just made my meal plan for next week, but I’m kicking something out to make some room for this delicious soup! Eeee can’t wait!

    • Reply
      Kiersten
      January 10, 2013 at 8:41 pm

      I hope it doesn’t disappoint! 🙂

  • Reply
    Liz @ A Nut in a Nutshell
    January 10, 2013 at 11:54 am

    Mushrooms, you and your mushrooms. Actually me and my mushrooms…why can’t we get along? Otherwise…YUM!!!!!!

    • Reply
      Kiersten
      January 10, 2013 at 8:40 pm

      Well you have your recipe, I have mine. 😉

  • Reply
    Daria
    January 10, 2013 at 12:14 pm

    I definitely have to try this soup! I love creamy soups. I also love american expression “comfort food” – in my native language we don’t have such a name used in relation to food. I always find it funny when watching movies, since heroines there always eat ice cream and chocolate when depressed. And as always your photos are so beautiul:-)

    • Reply
      Kiersten
      January 10, 2013 at 8:38 pm

      I think comfort food is one of my favorite sayings. We all have those foods that make us feel warm and fuzzy inside, right? 🙂

  • Reply
    Emily
    January 10, 2013 at 12:25 pm

    This was DELICIOUS! I made it for lunch today! I had to swap out a few ingredients – and added spinach that I wanted to use up. I’m so impressed that it came together so quickly and was so filling. There’s a bit left for lunch tomorrow too!

    • Reply
      Kiersten
      January 10, 2013 at 8:31 pm

      I still can’t believe you made it the same day I posted it! 😀 Thanks for the comment–I’m glad it turned out well.

  • Reply
    Caitlin
    January 10, 2013 at 12:40 pm

    girlllllll..i love a bounty of mushrooms in soup so i am all about this deliciousness. and a themed forte night sounds spectacular in my book 😉

    • Reply
      Kiersten
      January 10, 2013 at 8:30 pm

      Two weeks is the perfect amount of time for one theme, right?! Not too long, not too short. 🙂

  • Reply
    Cat Davis - Food Family Finds
    January 10, 2013 at 2:37 pm

    That is a beautiful looking soup. If I had the ingredients on hand (minus the fungus) I would make this right now.

  • Reply
    Tricia Nightowlmama
    January 10, 2013 at 3:01 pm

    I’m making soup today and i think you gave me some inspiration I wanted to make it creamy but wasn’t sure how. I think I’ll try the sour cream and throw in those mushrooms I have to hubby’s portion He likes them. Thanks for the idea.

    • Reply
      Kiersten
      January 10, 2013 at 8:29 pm

      I hope it turned out well! I love using sour cream to make creamy soups. 😀

  • Reply
    Cassie | Bake Your Day
    January 10, 2013 at 8:11 pm

    This looks outstanding, Kiersten! I love using mushrooms in place of meat. I’m convinced already that I would love this!

  • Reply
    Felyn
    January 10, 2013 at 10:30 pm

    Looks delicious.

  • Reply
    Stephanie @ henry happened
    January 10, 2013 at 10:50 pm

    This does sound like comfort food in a bowl. And I love mushrooms, so no complaints here 😉 Your theme week has made me realize that I never make soup. And now I want to!

    • Reply
      Kiersten
      January 11, 2013 at 8:10 pm

      Well, January is definitely a good time for soup making! 🙂

  • Reply
    [email protected] eco friendly homemaking
    January 10, 2013 at 11:43 pm

    Oh I really like the looks of this soup!!

  • Reply
    [email protected]
    January 11, 2013 at 12:36 am

    Mushroom to replace chicken is such a great idea and lighter too. Will surely try it this week.

    • Reply
      Kiersten
      January 11, 2013 at 8:08 pm

      I hope you like it if you make it!

  • Reply
    Brenda Williams
    January 11, 2013 at 12:45 am

    OH MY! This looks so good…I want a bowl of it right now. I love mushrooms!

  • Reply
    Jackie @ Domestic Fits
    January 11, 2013 at 1:18 am

    I LOVE mushroom soup. Really, I could eat it every day. This is such a beautiful version 🙂

  • Reply
    Purabi Naha
    January 11, 2013 at 4:48 am

    Yummy !!! Please pass me some 🙂 I’ll have to save this recipe since this is tried and tested. This is absolute visual treat !! I am sure this must have tasted fabulous!

  • Reply
    Carolyn
    January 11, 2013 at 6:19 am

    Yum, I do love creamy soups like this.

  • Reply
    Robin (Masshole Mommy)
    January 11, 2013 at 6:22 am

    Now that’s what I call comfort food. Sounds absolutely fantastic!!

  • Reply
    Jenn
    January 11, 2013 at 6:44 am

    Creamy soups are the best! Can’t wait to try this one.

  • Reply
    Jasmine
    January 11, 2013 at 7:44 am

    Did you consider using Greek yogurt instead of sour cream? Curious what the pros and cons would be.

    • Reply
      Kiersten
      January 11, 2013 at 8:07 pm

      I don’t care for yogurt, so that’s why I didn’t use it. I think the taste would probably be a little more tangy/sour than if you used sour cream, but I think it should work. Let me know if you try it!

  • Reply
    [email protected]
    January 11, 2013 at 8:45 am

    Swooning over this soup, big time!

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