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. Creamy Mushroom Soup with Tomatoes & Wild Rice Go to recipes By Stonyfield American SoupsThis 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 hour 20 minutes Level: Easy Prep: 20 minutes Cook: 50 minutes Yields: 8 Servings Print RecipeIngredients2 oz dried porcini mushrooms1/4 c olive oil1 large onion (chopped)2 cloves garlic (thinly sliced)1 tsp salt1/2 tsp dried thyme1 tsp black pepper2 lb white mushrooms (cleaned and sliced)6 c chicken broth1/2 cStonyfield Organic Whole Milk Plain Probiotic Yogurt1/3 cStonyfield Organic Heavy Whipping Cream2 cans petite diced tomatoes (14.5 ounces each, drained)2 1/2 c cooked wild ricedirectionsStep 1Soak the dried mushrooms in 1 cup hot water for 20 minutes or until plump.Step 2Heat 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 3Increase 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 4Add 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.