Creamy mushroom and wild rice soup
Creamy mushroom and wild rice soup

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, creamy mushroom and wild rice soup. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Add broth, salt, and pepper to mushroom mixture. In a small bowl combine cream and flour; stir into broth mixture. Cook and stir until slightly thickened and bubbly. Stir in Cooked Wild Rice and thyme.

Creamy mushroom and wild rice soup is one of the most popular of recent trending foods in the world. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look fantastic. Creamy mushroom and wild rice soup is something which I’ve loved my whole life.

To begin with this recipe, we have to first prepare a few components. You can have creamy mushroom and wild rice soup using 13 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Creamy mushroom and wild rice soup:
  1. Get 1 lb sliced baby bella mushrooms
  2. Make ready 2 cup shredded carrots
  3. Take 1 onion, diced
  4. Get 2 stalks celery, diced
  5. Get 1 tbsp minced garlic
  6. Get 1 tbsp olive oil
  7. Make ready 3 tbsp butter, divided
  8. Make ready 3 tbsp flour
  9. Get 7 cup vegetable stock
  10. Take 4 oz wild rice
  11. Prepare 1/4 tsp salt
  12. Prepare 3/4 tsp fresh ground black pepper
  13. Prepare 1 can 12 ounces - evaporated milk

It's so comforting, filling and incredibly easy to make. I want to introduce you to the biggest rice lover on earth - my husband. 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.

Instructions to make Creamy mushroom and wild rice soup:
  1. Place olive oil and 1 tablespoon butter in large stock pot over medium high heat.
  2. Add mushrooms, onion, carrots, and garlic. Saute 10 minutes, or until tender.
  3. Remove and reserve veggies and any juices from stock pot and turn heat down to medium.
  4. 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.
  5. Meanwhile, warm 3 cups stock, either in microwave or in a saucepan.
  6. Slowly whisk hot stock into roux, about 1/2 cup at a time, until smooth and bubbly.
  7. When roux and warmed stock are incorporated, add rice, remaining stock, reserved veggies and their juices, and salt and pepper.
  8. Cover and simmer until rice is done, about one hour.
  9. Add evaporated milk and heat through but do not boil.

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. You'll notice perhaps, an odd ingredient used in this recipe. Wild rice is cooked with baking soda. This Creamy Mushroom and Wild Rice Soup is incredibly flavorful and delicious!

So that is going to wrap it up for this exceptional food creamy mushroom and wild rice soup recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!