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.
Creamy Wild Rice and Portobello Soup
Amount Per Serving (1 /4 of recipe)
Calories 239Calories from Fat 114
% Daily Value*
Saturated Fat 5.55g35%
* Percent Daily Values are based on a 2000 calorie diet.