Inspired by creamy turkey and wild rice soup recipes, this vegetarian mushroom soup recipe is a whole lot lighter and gets a rich flavor boost from caramelized leeks. Serve with a green salad with sherry vinaigrette and crusty bread to sop up any bits left in the bowl.

Carolyn Malcoun
Source: EatingWell Magazine, November/December 2015


Recipe Summary

1 hr 50 mins


Ingredient Checklist


Instructions Checklist
  • Heat oil in a large pot over medium-high heat. Add leeks and cook, stirring occasionally, until starting to brown, 6 to 8 minutes. Reduce heat to medium and continue cooking, stirring often, until the leeks are golden brown and very tender, 5 to 10 minutes more.

  • Add sherry and cook, stirring often, for 1 minute. Stir in mushrooms and celery and cook, stirring often, until the mushroom liquid evaporates, 6 to 8 minutes. Add garlic and cook, stirring, for 30 seconds. Add broth, water and rice; cover and bring to a simmer.

  • Reduce heat to maintain a gentle simmer and cook, stirring occasionally, until the rice is tender, 50 minutes to 1 hour. Season with pepper and salt. Serve each portion topped with 1 tablespoon each sour cream and almonds.

Nutrition Facts

310 calories; protein 8.9g; carbohydrates 38.7g; dietary fiber 4.9g; sugars 6.3g; fat 12.9g; saturated fat 2.7g; cholesterol 6.2mg; vitamin a iu 1671.9IU; vitamin c 11.9mg; folate 113.3mcg; calcium 116.3mg; iron 3.4mg; magnesium 101.4mg; potassium 750.7mg; sodium 562.5mg; thiamin 0.2mg.

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Rating: 2 stars
The caramelized leeks were interesting and that was about it. The flavor is mundane. It needs some acid but there's not enough sour cream for that. Far too much barley to call it a soup - this could be halved. Don't see much here worth salvaging or trying again later. Read More