Go Back
+ servings
Print Recipe

Creamy Wild Rice and Portobello Soup

A vegetarian adaptation of Eating WellCream of Turkey and Wild Rice Soup.
Prep Time15 minutes
Cook Time20 minutes
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
  • ¼ cup all-purpose flour
  • Salt and pepper to taste
  • cup dry white wine
  • 1 teaspoon dried thyme
  • 4 cups vegetable broth
  • 1 cup cooked wild rice
  • ¾ cup sour cream
  • 2 tablespoons chopped fresh parsley

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