Savory Sunday-Creamy Mushroom and Wild Rice Soup

Since Bartek and I have given up sweets for Lent, I decided to transform Sweet Tooth Sunday into Savory Sunday. For the next six weeks, I'll be sharing yummy recipes for appetizers and entrees that I love. Today I decided to go with this recipe for Creamy Mushroom and Wild Rice Soup I tried a few weeks ago. It's a quick and simple soup that has so many delicious flavors melding together. 

Creamy Mushroom and Wild Rice Soup

Ingredients:

2 tbsp. olive oil

1 lb. white or cremini mushrooms, sliced

1 c. celery, chopped

1 c. carrots, chopped

1 medium shallot, chopped

1/4 c. flour

salt and pepper to taste

1/3 c. white wine

1 tsp . thyme, dried

4 c. veggie broth

1 c. instant or cooked wild rice

3/4 c. reduced-fat sour cream

2 tbsp. fresh parsley

Heat oil in a large pot or Dutch oven over medium heat. Add mushrooms, celery, carrots, and shallots and cook for about 5-7 minutes, stirring often, until the veggies are softened.

Stir in flour, salt, pepper and cook for another 2 minutes, constantly stirring.  Add white wine and thyme. Increase heat to medium-high and cook for another 2 minutes.

Add broth to the pot and bring to a boil. If you are using instant rice, now is the the time to add it. Cover and cook until the rice is tender, 5-7 minutes. If you are using precooked rice instead, add it at the very end. Then add in sour cream and parsley.

Serve in a warm bowl on a cold, blustery day!