This Creamy Wild Rice and Mushroom Soup is a lighter (and vegetarian!) soup that's packed with flavor from fresh mushrooms, white wine, shallots, and herbs.
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.
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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