Creamy Mushroom Soup with Tomatoes & Wild Rice

By Stonyfield

This recipe is easy enough for weeknights, but elegant enough to serve as a first course. Your guests will think they've been transported to a French bistro. Sprinkle some toasted pumpkin seeds and grated Gruyere cheese on top for a special garnish.

Ready In: 1 hr 20mins

Level: Easy

Prep: 20 mins

Cook: 50 mins

Yields: 8 Servings


  • 2 oz dried porcini mushrooms
  • 1/4 c olive oil
  • 1 large onion (chopped)
  • 2 cloves garlic (thinly sliced)
  • 1 t salt
  • 1/2 t dried thyme
  • 1 t black pepper
  • 2 lb white mushrooms (cleaned and sliced)
  • 6 c chicken broth
  • 1/2 c Stonyfield Organic Plain Whole Milk Yogurt
  • 1/3 c Stonyfield Organic Heavy Whipping Cream
  • 2 cans petite diced tomatoes (14.5 ounces each, drained)
  • 2 1/2 c cooked wild rice
  • directions

    Step 1

    Soak the dried mushrooms in 1 cup hot water for 20 minutes or until plump.

    Step 2

    Heat oil in a large saucepan over medium heat. Add onion, garlic, salt, thyme and pepper to pot and cook, stirring often, for 5 minutes or until softened.

    Step 3

    Increase heat to high and add white mushrooms to pot. Cook for 10 minutes, stirring occasionally. Stir in chicken broth, plumped mushrooms and mushroom soaking liquid. Bring to a boil over high heat. Reduce heat to low and simmer for 30 minutes. Carefully transfer soup to blender and puree until smooth, working in batches if necessary.

    Step 4

    Add yogurt and cream to blender and puree until well blended. Return soup to pot and stir in tomatoes and rice; cook over medium heat for 5 minutes or until heated through.

    make it with yogurt instead!