Creamy Wild Rice and Portobello Soup

Creamy Wild Rice and Portobello Soup

This Creamy Wild Rice and Portobello Soup is quite possibly my family’s favorite soup. It’s an adaptation of a recipe typically made with chicken or turkey. Diced portobello mushrooms are swapped in for the poultry to make a version that’s just as filling and delicious as the original—minus the meat.

If you’re partial to the classic version with chicken, don’t despair! This recipe also works well with seitan, which is the most chicken-y of all the natural meat substitutes out there, IMO. Just swap half the mushrooms for 8 ounces of seitan. And any kind of mushrooms will work with this recipe. I’ve made it on different occasions with white mushrooms, cremini, and an assortment of wild mushrooms straight from the farmers’ market.

While most creamy soups are calorie bombs—thanks to the addition of heavy cream, this one keeps it light by using sour cream instead. It might not work with every creamy soup, but in this one, the slight tanginess really complements the earthy mushrooms and wild rice.

It’s totally sacrilege not to serve this soup with a side of hearty, crusty bread. Freshly grated smoked gouda is especially good sprinkled on top, too.

Want even more soup recipes to keep cozy this winter?

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Creamy Wild Rice and Portobello Soup

A vegetarian adaptation of Eating Well’s Cream of Turkey and Wild Rice Soup.

Prep Time15 mins

Cook Time20 mins

Course: Soup

Cuisine: Vegetarian

Keyword: soup

Servings: 4

Calories: 239kcal

Ingredients

• 1 tablespoon olive oil
• 1 pound portobello mushrooms, cubed
• 1 cup sliced celery
• 1 cup chopped carrots
• 1 medium shallot, chopped
• 1/4 cup all-purpose flour
• Salt and pepper to taste
• 1/3 cup dry white wine
• 1 teaspoon dried thyme
• 4 cups vegetable broth
• 1 cup cooked wild rice
• 3/4 cup sour cream
• 2 tablespoons chopped fresh parsley

See also

Easy Vegan German Potato Salad Recipe

Instructions

• Heat the oil in a Dutch oven over medium heat. Add the mushrooms, celery, carrots, and shallot and cook, stirring often, until softened—about 6 minutes. Stir in the flour, salt, and pepper and cook for 2 minutes more, stirring constantly. Add the white wine and thyme, then increase the heat to medium-high and cook for 2 minutes, or until the alcohol has cooked off.
• Pour the broth into the Dutch oven and bring to a boil. Cover the pot, reduce heat, and simmer for 5–10 minutes, or until the vegetables are tender to your liking. Stir in the wild rice, sour cream, and parsley, then serve.

Notes

If you can find it at your grocery store, you can use instant wild rice instead of cooking your own. Add it just before covering the pot and reducing heat to a simmer.

Nutrition

Serving: 1/4 of recipe | Calories: 239kcal | Carbohydrates: 27.54g | Protein: 6.39g | Fat: 12.63g | Saturated Fat: 5.55g | Fiber: 3.8g | Sugar: 8.46g

Photos by Lindsey Johnson