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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
    Sharon
    January 11, 2013 at 11:50 am

    This is the first of your recipes for me to try, but it looks delicious.

  • Reply
    a farmer in the dell
    January 11, 2013 at 12:54 pm

    This looks fantastic! I don’t want soup week to ever end!!!

  • Reply
    Emma J
    January 11, 2013 at 2:40 pm

    I made this last night (half recipe) and it was plenty for a hearty dinner last night and lunch today. I will confess I didn’t use the sour cream as I already had some regular cream in my fridge that needed to be used up so I used half nonfat milk and half cream. So good, I will definitely make this many, many times. Thanks for this great, easy recipe!

    • Reply
      Kiersten
      January 11, 2013 at 7:49 pm

      Thanks for the comment–I’m happy to hear it turned out well with the cream too!

  • Reply
    sarah @ two tarts
    January 11, 2013 at 4:08 pm

    I grew up in Minnesota and this is SO a Minnesota recipe! but with chicken, not mushrooms. I like mushrooms better 🙂

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

      Yup, I think it is originally from Minnesota! 🙂

  • Reply
    Laurie K
    January 11, 2013 at 8:51 pm

    Kiersten,

    This recipe sounds awesome. I make a similar soup with lots of cream but it also has gobs of shredded cheese and potatoes. This soup can also be made with bacon but I find can be too salty. My absolute favourite thing is anything with wild rice. Perhaps I can send you to post a wild rice casserole. Wonderful compliment to a thanksgiving or christmas dinner. Love your blog by the way. Going to also try your cranberry sauce with ginger!

    • Reply
      Kiersten
      January 14, 2013 at 10:48 am

      I thought about adding potatoes to this one too! I actually did adapt a chicken & wild rice casserole a while back and it was delicious. I didn’t post the recipe, but maybe I will soon! 🙂

  • Reply
    Kristi
    January 11, 2013 at 10:27 pm

    Love this soup!! This is a keeper for me and I will make it many timse and even freeze it to add to casseroles. Thank you!!!

    • Reply
      Kiersten
      January 14, 2013 at 10:44 am

      Thanks for your comment–I’m so glad you enjoyed it!

  • Reply
    Brian @ A Thought For Food
    January 12, 2013 at 9:59 am

    I am a sucker for a big bowl of soup this time of year and this looks super comforting!

  • Reply
    Courtney Rae Jones
    January 13, 2013 at 12:57 am

    This is exactly what I need right now! We had a blizzard yesterday and now I’m craving a good bowl of hot, hearty soup.

    • Reply
      Kiersten
      January 14, 2013 at 10:32 am

      A blizzard?! That definitely calls for soup. I guess I shouldn’t tell you that it was in the 70s here this weekend. 😉

  • Reply
    Regina Mae
    January 13, 2013 at 4:30 pm

    Hi! I backed my way I to your site via the Evernote food app and I love it! I’ve just given up meat, so I’m so thankful for a good veggie resource full of things I think I’d love to eat. 🙂

    Do you think you could substitute Greek yogurt for the sour cream? I keep seeing that suggestion but I’m hesitant to try it.

    Can’t wait to try this, and all of your other, recipe! 🙂

    • Reply
      Kiersten
      January 14, 2013 at 10:24 am

      I don’t like Greek yogurt (unless I’m baking with it!), which is why I used sour cream in my recipe. But I saw someone on Pinterest comment that she made this recipe and used Greek yogurt, so it’s definitely possible. I imagine the broth would have a little more tartness to it than if you had used sour cream, but I think the consistency will be just fine.

  • Reply
    Candace
    January 13, 2013 at 7:14 pm

    I’ve never been a fan of mushroom soup; but, you’ve just changed my mind. That looks amazing!

  • Reply
    Alison @ Ingredients, Inc.
    January 13, 2013 at 7:26 pm

    i love all of your recipes!

  • Reply
    Katie
    January 13, 2013 at 8:40 pm

    A perfect recipe for the cold winter nights!

  • Reply
    Kelly @ A Girl Worth Saving
    January 13, 2013 at 9:17 pm

    I seriously was contemplating a mushroom soup recipe this week but not enough time gah. Next week though. This looks delicious! I love that slate cooking board in the photo too 🙂

    • Reply
      Kiersten
      January 14, 2013 at 10:20 am

      I can’t wait to see your mushroom soup recipe! And the slate board is from Brooklyn Slate. I love it too. 🙂

  • Reply
    Alla Staroseletskaya
    January 14, 2013 at 1:46 pm

    Every winter I learn new soup recipes. Coupl days ago I made your soup. It’s really tasty and I posted on my blog: http://cookingwithyiddishemama.blogspot.com/2013/01/creamy-wild-rice-mushroom-soup.html . I credited to your wonderful site. Now I will try to make cauliflower hummus. I’m working on article for Russian newspapers about vegetables and think to inlcude one of your recipes. You’re really good.

    • Reply
      Kiersten
      January 15, 2013 at 11:25 am

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

  • Reply
    Brenda Williams
    January 14, 2013 at 10:22 pm

    I take soup to work for lunch a lot in the winter, but never anything this dreamy! I am pretty sure it would brighten the rest of my day.

    • Reply
      Kiersten
      January 15, 2013 at 11:08 am

      It’s the perfect lunch soup–very filling, but still on the light side!

  • Reply
    Elizabeth Atwood
    January 15, 2013 at 1:27 pm

    Oh that looks really yummy. I love stuff with mushrooms in it! I may have to try it because this week I’m the one that’s sick :-p.

    • Reply
      Kiersten
      January 16, 2013 at 12:35 pm

      Oh no! I hope you feel better soon. 🙁 Cold season has been brutal this year!

  • Reply
    Amber
    January 15, 2013 at 7:53 pm

    I just made this recipe and it is delicious! I did not have the sour cream, so I used organic heavy whipping cream and it worked very well. Your recipes never fail! Thank you for sharing!

    • Reply
      Kiersten
      January 16, 2013 at 12:25 pm

      Thank you for letting me know–I’m happy to hear it turned out well! 😀

  • Reply
    Lydia
    January 16, 2013 at 9:08 pm

    My boyfriend made this last night and wow it was delicious!!! Thanks for sharing and truly this will be one of my favorite recipes!

    • Reply
      Kiersten
      January 17, 2013 at 12:07 pm

      How nice of your boyfriend to make you soup! 😀 I’m so glad you enjoyed it!

  • Reply
    Anna
    January 21, 2013 at 1:36 pm

    I just made this yesterday as part of my “sunday cooking for the work week.” And it’s SOOOOoooo delicious! I even subbed out the real sour cream for Vegan sour cream and it’s wonderful. It’s the perfect hardy, healthy, yummy, comfy soup!
    I love your blog and am so glad I discovered you via Pinterest! I’ll be cooking your recipes on the regular. Thank you for providing delicious and healthy vegetarian recipes for us!

    • Reply
      Kiersten
      January 22, 2013 at 6:41 pm

      I’m so glad it turned out well. 🙂 And thank you for the kind words too!

  • Reply
    Lola
    January 22, 2013 at 7:10 pm

    This soup looks delicious!! I can’t wait to make it… Do you think I can use dry mushrooms instead of fresh? Or would that give it a different flavor?

    • Reply
      Kiersten
      January 24, 2013 at 10:55 am

      I think dried mushrooms would be just fine. In my experience, the biggest difference between dried & fresh mushrooms is that dried are a little bit chewier and a little bit earthier. So the flavor might be slightly different, but not necessarily in a bad way.

  • Reply
    Sue Martin
    January 23, 2013 at 8:49 pm

    I have been looking for low calorie “creamy” soups. What a treat!!! I love brown rice and had that on hand so was my only substitute for your recipe. I am just starting on eliminating meat from my diet – my goal is meatless breakfast and lunch…and minimal meat at dinner. So far so good! Loved this soup and have shared it with many friends. You have a great site. I really enjoy it. Thanks!

    • Reply
      Kiersten
      January 24, 2013 at 10:28 am

      I’m glad it turned out well! I hear from a lot of people who are looking to cut down on (but not necessarily eliminate!) meat from their diets–I think your goal is definitely doable. Good luck! 🙂

  • Reply
    Dee @ Cocktails with Mom
    January 27, 2013 at 8:33 pm

    You can never go wrong with a nice bowl of soup. yum.

  • Reply
    Alexa
    February 11, 2013 at 10:35 am

    I made this soup and did it with arborio rice which made it really creamy! http://lifewithlampnsofa.com/2013/02/12/wild-mushroom-and-rice-soup/

    • Reply
      Kiersten
      February 12, 2013 at 9:52 am

      I’m glad it turned out well with the arborio rice! 🙂

  • Reply
    Kristan H
    May 7, 2013 at 9:40 pm

    I just made this soup for dinner tonight. I used quinoa instead of the rice. It was amazing. Thanks for such a great recipe!!

    • Reply
      Kiersten
      May 8, 2013 at 7:47 pm

      I’m so glad you liked it! I’m going to have to steal your idea of making it with quinoa. 🙂

  • Reply
    Aliyah
    September 19, 2013 at 1:08 pm

    Definitely going to try this! It looks delicious and I LOVE mushrooms 🙂

    • Reply
      Kiersten
      September 19, 2013 at 6:49 pm

      I hope you like it! 🙂

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