Mushroom & Wild Rice Soup
Have you ever been to a soup swap? Before this past weekend, I would have answered no. But I went to my first one on Sunday and one thing that I know is that it won’t be my last.
Here’s how it worked: my extremely fun and talented friend Victoria and her friend Erica decided to have a soup swap. They had a lot of wonderful ladies over, we all brought one kind of soup, divided into four 1-quart containers. We shared snacks, beautiful cookies, conversation, played a little soup trivia game and then literally swapped soup – and I came home with four 1-quart containers all filled with different kinds of soups from new friends. Incredible idea, yes!
Annnnd I bet you can’t guess what I made. If you chose chicken noodle soup, you are wrong. Obviously, I made mushroom & wild rice soup. I had planned to make my mom’s taco soup. I have never blogged about it and I thought it would be the perfect soup to share because everyone I know loves it.
But then I saw the list and there were quite a few taco soups and tortilla soups. And just that morning, Kiersten had posted this amazing creamy wild rice and mushroom soup that I couldn’t stop thinking about. I put a few twists of my own to it, and here it is. So easy and so extremely flavorful!
Mushroom & Wild Rice Soup
Yield: 8 servings
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Creamy and hearty soup with wild rice, caramelized mushrooms and creamy Greek yogurt.
Ingredients:
1 Tbs. olive oil, divided
2 medium shallots, chopped
1 clove garlic, minced
3 celery ribs, chopped
3 carrots, chopped
20 ounces cremini mushrooms, sliced
1 tsp. fresh thyme
1/4 c. all-purpose flour
1 c. white wine
salt + pepper to taste
2 bay leaves
1 cheese rind (optional)
8 cups (64 ounces) vegetable broth
12 ounces low-fat Greek yogurt, at room temperature
1 1/2 cups cooked wild rice
2 Tbs. chopped fresh parsley + more for garnishDirections:
Heat 2 teaspoons of olive oil in a Dutch oven over medium heat. Add the shallots, garlic, celery, and carrots with a pinch of salt and cook, 3-5 minutes, until softened, translucent and fragrant. Reduce the heat to medium and add the additional 2 teaspoons of olive oil and the mushrooms and stir. Cook slowly, stirring occasionally until the mushrooms are caramelized, about 20 minutes. Don’t rush this step!
Add the thyme and stir for about 30 seconds, until very fragrant. Sprinkle in the flour and stir well until the vegetables are coated and no streaks of dry flour remain. Return the heat to medium-high and pour in the wine, stir well and scrape the bits from the bottom of the pan. Allow the wine to simmer until slightly thickened and reduced.
Add the bay leave, cheese rind, and broth. Bring to a boil, then reduce to a simmer and cook for about 20 minutes.
Remove the soup from the heat and allow it to cool for a few minutes. Stir the Greek yogurt well and then add to the soup with the parsley and cooked rice. Stir well to incorporate the yogurt. Bring the soup back to a simmer and cook for another 15-20 minutes.Season with pepper and additional salt as necessary.
Cassie's Notes:
A couple of readers have written back to say that their yogurt curdled when adding it to the soup. I have updated the recipe to instruct to use room temperature yogurt, and to remove the soup from the heat for a few minutes before adding the yogurt. If you are worried about the yogurt curdling, you could add a ladle-full of slightly cooled soup to the yogurt and stir well, and then add back into the soup. By doing this, you are "tempering" the yogurt in hopes that it will incorporate without curdling. Especially take this step if you use non-fat yogurt. Sour cream can also be subbed for the Greek yogurt.Adapted from Eating Well via Oh My Veggies
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I made Kiersten’s soup last week & it was so yummy!! Now you have me craving it again!!
Oh my! Gorgeous soup!
I love the idea of a soup swap! Thanks 🙂
Looks delicious!
a soup swap! i want to go to one! i always order wild mushroom soup when i see it on the menu, which is seldom, but it is one of my very favorites. it is SO cold here recently Cassie! And this soup is the cure for all my chilly evenings. 🙂 I want to snuggle on the couch with a huge bowl of this!
I saw your picture of the soup swap – such a fun idea!!
A soup swap sounds so fun! I am soup obsessed at the moment, and this one is right up my alley. Anything creamy sounds good right now.
Loving all of these stick to your ribs soups in the blog world right now! Total Yumm dumms!
LOVE the idea of a soup swap! It would definitely help me get through these chilly winter days 🙂 This soup looks DELICIOUS — mushrooms and wild rice are a match made in heaven.
Now I wanna go to a soup swap!! Especially if i get to leave with some of this!!
Soup with wild rice and mushrooms is one of my favorites – yours looks awesome, Cassie. I make a creamy version that I’m a teensy bit famous for in my family. So hearty and delicious and comforting!
I’m SO glad you could be there! What a treat! And good looking soup!
A soup swap sounds brilliant, I must try and organise one!
Yeah, I’m kind of ALL ABOUT this soup.
It is pouring outside, and a bowl of this soup would be mighty nice!
i will definitely be trying this! i love that it’s a mushroom soup that’s creamy. yummm!
LOVE THIS!!! I love the taste of wild rice but haven’t had it in forever!!
This looks like a bowl of cozy happiness.
I want to go to a soup swap! I’m sadly one of the only people in my little group at college who cooks, so mostly I think it would end up being me serving soup to everyone, but what an awesome idea! And I love that you used greek yogurt in the recipe; I bet it add a lovely creaminess. 😀
Oh how I love this soup, Cassie! The mushrooms, the rice… what’s not to love? Just wonderful!
I do love mushrooms and wild rice, this looks fabulous!
Goodness! This looks like Bonappetit! For reals! Lovely recipe and photo dear
I love this soup! I can’t wait to do my own soup swap — I love the idea!
YUMMMM! I seriously want a huge bowl of this right now! And a soup swap, brilliant!
I absolutely love mushrooms, and then you added caramelized onions too – yum!
this looks great. i love the idea of using yogurt instead of cream. just pinned!
I just adore mushrooms and I don’t have them nearly enough! I love that they’re featured in this soup, can’t wait to try it one night when my mushroom-hating husband is out 🙂
I grew up in MN which is known for having tons of locally grown wild rice and I love it! I would love this soup, Cassie!
A soup swap is such as great idea!
I’m with Averie, I grew up in MN and love wild rice! This is my kind of soup!
Love mushroom soup, this is such a yummy change from the usual cream of mushroom.
Oh I wish it wasn’t so hot in here. Your soup looks delicious Cassie, I’m keeping it for when it’s winter here!
the idea of a soup swap during winter is such a brilliant idea!! i would’ve wanted to be greedy and gotten two bowls of your soup 🙂 great flavors and ingredients!
Nope, never been to a soup swap! But sounds intriguing! I have a similar recipe I make and LOVE it. Comfort food! 🙂
A soup swap!? Genius! What a fun idea, and such a great way to get some variety and simplicity in the winter. I have to admit that as much as I love soup, I do get a little tired of eating the same sort many days in a row. Good thing it freezes so well. This one looks like an awesome choice!
Chicken wild rice soup is very traditional in my neck of the woods, and your version with those mushrooms looks so great and I cannot wait to make it!
I have never been to a soup swap before. That is such a neat idea. I love this soup! I have been on a roll with making soup so I definitely need to add this to my list.
Cassie this is beyond gorgeous and so perfect for a soup swap – what a nifty idea! What a great change or pace.
I actually haven’t been to a soup swap but you’re totally inspiring me to either go one or host one!
Oh and this soup – YUM! I could just slurp this on the coup with a cozy little blanket – is there anything better?!
This sounds delicious! I love the idea of a soup swap I’m going to have to try and organise one!
Love this soup! A soup swap sounds like a great idea. Beautiful photos
Ok – this soup is to die for my dear!!
Wild rice soup is one of my all time favorites. I love mushrooms too, so this looks amazing! What a fun idea – I might have to think about doing a soup swap with my friends!
This looks so comforting — I could use a big bowl to ease my sniffles today!
I love everything about this.
I’m glad it turned out well–I had a few people ask if they could use Greek yogurt and now I know!
This soup looks amazing, I adore mushrooms!
whoa, love the idea of a soup swap!!
Do you think you can freeze this?
Cassie replied: — January 20th, 2013 @ 9:41 pm
I think it would freeze well!
Oh my gosh!! Cassie, this soup looks amazing!! Our family has been enjoying soups so much this winter, and this recipe looks like something we would all love! Thanks for sharing!
Tastes good, but the yogurt curdled…there are little curdles of yogurt floating in it 🙁 I used non-fat Fage greek yogurt.
I had the same problem as Joli, my yogurt curdled. I wanted my soup creamier than this turned out, so I may try again with some adjustments. Love the mushroom flavor, and it was very filling, but I’d like to know what I did wrong to make the yogurt curdle.
Cassie replied: — February 18th, 2013 @ 8:04 am
Hi Lynn, I’m sorry you had trouble. Was the yogurt room temperature? Was the soup boiling when you added it? I think that either of those factors could cause it to curdle. You could try adding a little of the soup to the yogurt next time to kind-of temper it, and then add the whole mixture back to the pot. Also, if you want it thicker, you could add a little more flour or a little less liquid. I hope this helps!