Wednesday, January 16, 2013

Mushroom & Wild Rice Soup

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!

Mushroom & Wild Rice Soup 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

PrintPrint Recipe

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.


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 garnish


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.

Mushroom & Wild Rice Soup


58 Responses to “Mushroom & Wild Rice Soup”

  1. #
    JulieD — January 16, 2013 @ 6:21 am

    I made Kiersten’s soup last week & it was so yummy!! Now you have me craving it again!!

  2. #
    Katrina @ Warm Vanilla Sugar — January 16, 2013 @ 6:58 am

    Oh my! Gorgeous soup!

  3. #
    DessertForTwo — January 16, 2013 @ 7:14 am

    I love the idea of a soup swap! Thanks 🙂

    Looks delicious!

  4. #
    sally @ sallys baking addiction — January 16, 2013 @ 7:29 am

    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!

  5. #
    Rachel @ Baked by Rachel — January 16, 2013 @ 7:36 am

    I saw your picture of the soup swap – such a fun idea!!

  6. #
    megan @ whatmegansmaking — January 16, 2013 @ 7:50 am

    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.

  7. #
    Gerry @ Foodness Gracious — January 16, 2013 @ 7:50 am

    Loving all of these stick to your ribs soups in the blog world right now! Total Yumm dumms!

  8. #
    Stephanie @ Girl Versus Dough — January 16, 2013 @ 7:54 am

    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.

  9. #
    Cookbook Queen — January 16, 2013 @ 8:06 am

    Now I wanna go to a soup swap!! Especially if i get to leave with some of this!!

  10. #
    Brenda @ a farmgirl's dabbles — January 16, 2013 @ 8:11 am

    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!

  11. #
    victoria — January 16, 2013 @ 8:19 am

    I’m SO glad you could be there! What a treat! And good looking soup!

  12. #
    Kathryn — January 16, 2013 @ 8:20 am

    A soup swap sounds brilliant, I must try and organise one!

  13. #
    Bev @ Bev Cooks — January 16, 2013 @ 8:32 am

    Yeah, I’m kind of ALL ABOUT this soup.

  14. #
    Sommer@ASpicyPerspective — January 16, 2013 @ 8:48 am

    It is pouring outside, and a bowl of this soup would be mighty nice!

  15. #
    sarah k @ the pajama chef — January 16, 2013 @ 9:34 am

    i will definitely be trying this! i love that it’s a mushroom soup that’s creamy. yummm!

  16. #
    Liz @ The Lemon Bowl — January 16, 2013 @ 9:35 am

    LOVE THIS!!! I love the taste of wild rice but haven’t had it in forever!!

  17. #
    claire @ the realistic nutritionist — January 16, 2013 @ 9:37 am

    This looks like a bowl of cozy happiness.

  18. #
    Jess @ OnSugarMountain — January 16, 2013 @ 9:39 am

    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. 😀

  19. #
    Meagan @ Scarletta Bakes — January 16, 2013 @ 9:44 am

    Oh how I love this soup, Cassie! The mushrooms, the rice… what’s not to love? Just wonderful!

  20. #
    Miss @ Miss in the Kitchen — January 16, 2013 @ 10:27 am

    I do love mushrooms and wild rice, this looks fabulous!

  21. #
    carrian — January 16, 2013 @ 10:32 am

    Goodness! This looks like Bonappetit! For reals! Lovely recipe and photo dear

  22. #
    Meagan @ A Zesty Bite — January 16, 2013 @ 10:55 am

    I love this soup! I can’t wait to do my own soup swap — I love the idea!

  23. #
    Lauren @ Climbing Grier Mountain — January 16, 2013 @ 10:55 am

    YUMMMM! I seriously want a huge bowl of this right now! And a soup swap, brilliant!

  24. #
    Laura (Tutti Dolci) — January 16, 2013 @ 11:33 am

    I absolutely love mushrooms, and then you added caramelized onions too – yum!

  25. #
    christina @ ovenadventures — January 16, 2013 @ 11:50 am

    this looks great. i love the idea of using yogurt instead of cream. just pinned!

  26. #
    Tracey — January 16, 2013 @ 12:49 pm

    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 🙂

  27. #
    Averie @ Averie Cooks — January 16, 2013 @ 1:22 pm

    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!

  28. #
    Jessica@AKitchenAddiction — January 16, 2013 @ 3:46 pm

    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!

  29. #
    Kari@Loaves n Dishes — January 16, 2013 @ 5:59 pm

    Love mushroom soup, this is such a yummy change from the usual cream of mushroom.

  30. #
    Marie @ Not Enough — January 16, 2013 @ 6:43 pm

    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!

  31. #
    Julie @ Table for Two — January 16, 2013 @ 8:04 pm

    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!

  32. #
    Sandy @ RE — January 16, 2013 @ 8:26 pm

    Nope, never been to a soup swap! But sounds intriguing! I have a similar recipe I make and LOVE it. Comfort food! 🙂

  33. #
    Jess — January 16, 2013 @ 8:39 pm

    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!

  34. #
    Mercedes@Satisfy My Sweet Tooth — January 16, 2013 @ 10:10 pm

    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!

  35. #
    Jennifer | Mother Thyme — January 16, 2013 @ 10:36 pm

    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.

  36. #
    Megan {Country Cleaver} — January 16, 2013 @ 10:50 pm

    Cassie this is beyond gorgeous and so perfect for a soup swap – what a nifty idea! What a great change or pace.

  37. #
    Chung-Ah | Damn Delicious — January 17, 2013 @ 12:36 am

    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?!

  38. #
    Jenny @ BAKE — January 17, 2013 @ 4:30 am

    This sounds delicious! I love the idea of a soup swap I’m going to have to try and organise one!

  39. #
    Jamie @ Thrifty Veggie Mama — January 17, 2013 @ 7:01 am

    Love this soup! A soup swap sounds like a great idea. Beautiful photos

  40. #
    Mackenzie @SusieFreakingHomemaker — January 17, 2013 @ 8:13 am

    Ok – this soup is to die for my dear!!

  41. #
    Erin @ Dinners, Dishes and Desserts — January 17, 2013 @ 8:42 am

    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!

  42. #
    Tara @ Unsophisticook — January 18, 2013 @ 8:46 am

    This looks so comforting — I could use a big bowl to ease my sniffles today!

  43. #
    Paula - bell'alimento — January 18, 2013 @ 2:46 pm

    I love everything about this.

  44. #
    Kiersten @ Oh My Veggies — January 18, 2013 @ 3:32 pm

    I’m glad it turned out well–I had a few people ask if they could use Greek yogurt and now I know!

  45. #
    Angie — January 19, 2013 @ 6:38 am

    This soup looks amazing, I adore mushrooms!

  46. #
    nat@thesweetslife — January 20, 2013 @ 7:43 pm

    whoa, love the idea of a soup swap!!

  47. #
    Marcia — January 20, 2013 @ 8:57 pm

    Do you think you can freeze this?

    • Cassie replied: — January 20th, 2013 @ 9:41 pm

      I think it would freeze well!

  48. #
    Rachel @ Twin Tough — January 22, 2013 @ 11:28 am

    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!

  49. #
    Joli — January 27, 2013 @ 6:41 pm

    Tastes good, but the yogurt curdled…there are little curdles of yogurt floating in it 🙁 I used non-fat Fage greek yogurt.

  50. #
    Lynn — February 17, 2013 @ 7:50 pm

    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!


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