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Creamy Wild Rice and Portobello Mushroom Soup from Hello Veggie

Creamy Wild Rice and Portobello Soup

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

Course Soup
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 239 kcal
Author Hello Veggie


  • 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


  1. 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.
  2. 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.

Recipe 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 Facts
Creamy Wild Rice and Portobello Soup
Amount Per Serving (1 /4 of recipe)
Calories 239 Calories from Fat 114
% Daily Value*
Fat 12.63g19%
Saturated Fat 5.55g35%
Carbohydrates 27.54g9%
Fiber 3.8g16%
Sugar 8.46g9%
Protein 6.39g13%
* Percent Daily Values are based on a 2000 calorie diet.