This Creamy Wild Rice and Portobello Soup is quite possibly my family’s favorite soup. It’s an adaptation of a recipe that’s 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 too, which is the most chicken-y of all the natural meat substitutes out there, IMO–just swap half the mushrooms for eight ounces of seitan. And any kind of mushrooms will work, too. I’ve made it 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 tang really complements the earthy mushrooms and wild rice.
It’s totally sacrilege to not serve this soup with a side of hearty, crusty bread. Freshly grated smoked gouda is especially good sprinkled on top too.
Creamy Wild Rice and Portobello Soup
A vegetarian adaptation of Eating Well's Cream of Turkey and Wild Rice Soup.
- 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
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; increase the heat to medium-high and cook for 2 minutes, or until the liquid 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.
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.
Photos by Lindsey Johnson