Creamy Wild Rice & Mushroom Soup

I’m all about easy weeknight dinners…and this is another one of those! Creamy Wild Rice & Mushroom Soup for the win!



-1 Tablespoon Olive Oil

-1 Pound Sliced Mushrooms

-1 Cup Celery, Chopped

-1 Cup Carrots, chopped

-1 Medium Shallot, Chopped

-1/4 Cup Flour

-Salt and Pepper to taste

-1/3 Cup White Wine

-1 Teaspoon Thyme

-4 Cups Vegetable Broth

-1 Cup Wild Rice

-3/4 Cup Tofutti ‘Sour Cream’

-2 Tablespoons Parsley

***This was the first time I have made the soup. I decided to add asparagus, but I’m not sure I will add them again next time!


  • Cook rice to instructions on box
  • Use a medium sized pot, large enough for soup.
  • Heat oil over medium heat. Add mushrooms, celery, carrots, shallot, asparagus, and cook, stirring often, until vegetables are softened
  • Stir in flour, salt and pepper, and cook ~ two minutes, stirring constantly
  • Add white wine and thyme. Increase heat to medium – high heat and cook for two more minutes
  • Add broth and bring to a boil, then reduce heat to simmer
  • Add cooked rice
  • Add ‘sour cream’ and parsley
  • Mix well, serve, and enjoy!


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