Creamy and comforting, this hearty, meat-free soup is a delicious option for cold winter nights. Fresh and dried mushrooms, along with mushroom soaking liquid, enrich the soup, giving it a rich, earthy flavor, while a touch of sour cream stirred in at the end of cooking adds silky creaminess.

Prep time: 5 min

Cook time: 45 min

Total time: 50 min

Creamy Mushroom and Wild Rice Soup
Copyright Recipe © 2015 Woodland Foods


Makes 4 servings


  1. Place dried organic sliced shiitake mushrooms in a small bowl and add boiling water. Let stand 20 minutes, then remove mushrooms with a slotting spoon, reserving mushroom soaking liquid. Strain liquid through a coffee filter to remove any fine particles. Coarsely chop mushrooms, leaving some large or whole pieces.

  2. Heat oil in a large pot over medium heat. Add mushrooms, onion, carrots, celery and shallot, and cook, stirring often, until softened, about 7 minutes. Stir in flour, and cook 2 minutes, stirring constantly.

  3. Add white wine and thyme. Increase heat to medium-high, and cook for 2 minutes.

  4. Add reserved mushroom soaking liquid and broth, and bring to a boil. Reduce heat to a simmer, and cook for 5 minutes.

  5. Add cooked wild rice, then stir in sour cream and parsley.