Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, creamy mushroom and wild rice soup. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.
CREAMY MUSHROOM CHICKEN AND WILD RICE SOUP - Closet Cooking This comforting chicken soup combines the best of cream of mushroom soup with classic chicken and wild rice soup. Wild rice and a mix of mushrooms are simmered until tender in a savory, creamy base infused with herbs and a touch of wine to make this scrumptious vegan wild rice soup. Occasionally I'll go through a period of a couple weeks, look back on the recipes I've posted, and realize that every single one of them is based around cashews.
Creamy mushroom and wild rice soup is one of the most favored of current trending foods on earth. It is enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. They are fine and they look wonderful. Creamy mushroom and wild rice soup is something which I have loved my whole life.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook creamy mushroom and wild rice soup using 13 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Creamy mushroom and wild rice soup:
- Make ready 1 lb sliced baby bella mushrooms
- Make ready 2 cup shredded carrots
- Take 1 onion, diced
- Get 2 stalks celery, diced
- Take 1 tbsp minced garlic
- Make ready 1 tbsp olive oil
- Make ready 3 tbsp butter, divided
- Get 3 tbsp flour
- Take 7 cup vegetable stock
- Get 4 oz wild rice
- Get 1/4 tsp salt
- Make ready 3/4 tsp fresh ground black pepper
- Prepare 1 can 12 ounces - evaporated milk
Stir in broth, rice mix with contents of seasoning packet, reserved dried mushrooms and soaking liquid, salt and pepper. In a small bowl, mix water and cornstarch until smooth; stir into soup. This Creamy Mushroom Chicken and Wild Rice Soup will surely hit the spot! This dish has all the warmth and tastiness you know and love from classic chicken and wild rice soup, with some added flavors and of course, mushrooms!
Steps to make Creamy mushroom and wild rice soup:
- Place olive oil and 1 tablespoon butter in large stock pot over medium high heat.
- Add mushrooms, onion, carrots, and garlic. Saute 10 minutes, or until tender.
- Remove and reserve veggies and any juices from stock pot and turn heat down to medium.
- Make roux: add remaining 2 tablespoons butter. When melted, whisk in flour. Cook and whisk over medium until golden and nutty smelling, about 5 minutes.
- Meanwhile, warm 3 cups stock, either in microwave or in a saucepan.
- Slowly whisk hot stock into roux, about 1/2 cup at a time, until smooth and bubbly.
- When roux and warmed stock are incorporated, add rice, remaining stock, reserved veggies and their juices, and salt and pepper.
- Cover and simmer until rice is done, about one hour.
- Add evaporated milk and heat through but do not boil.
This Creamy Mushroom Chicken and Wild Rice Soup will surely hit the spot! This dish has all the warmth and tastiness you know and love from classic chicken and wild rice soup, with some added flavors and of course, mushrooms! My husband never had a mushroom until we got married. Creamy Mushroom and Wild Rice Soup reminds me of the dish my Ma made, except this is a main course, not a side. It has umami flavor throughout, just like my mom's side, due to the abundant mushrooms, tamari, and tomato paste.
So that’s going to wrap it up with this special food creamy mushroom and wild rice soup recipe. Thanks so much for reading. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
