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.
Creamy, Meaty Comfort Food
Having spent a good part of my life 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 and 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, Vegetarian Creamy Wild Rice and Mushroom Soup.
Recipe
Ingredients
- 1 tbsp olive oil
- 1 lb white or cremini mushrooms sliced
- 1 cup celery chopped
- 1 cup carrots chopped
- 1 medium shallot chopped
- ¼ cup all-purpose flour
- salt and pepper to taste
- ⅓ cup white wine
- 1 tsp dried thyme
- 4 cups vegetable broth
- 1 cup instant or quick-cooking wild rice
- ¾ cup reduced-fat sour cream
- 2 tbsp fresh parsley chopped
Instructions
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Heat oil in a Dutch oven over medium heat.
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Add mushrooms, celery, carrots, and shallot and cook, stirring often, until softened (5–7 minutes).
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Stir in flour, salt, and pepper and cook for 2 minutes, stirring constantly.
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Add white wine and thyme; increase heat to medium-high and cook 2 minutes more.
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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.