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

Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, creamy mushroom and wild rice soup. One of my favorites. This time, I’m gonna 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 current trending foods in the world. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look fantastic. Creamy mushroom and wild rice soup is something which I’ve loved my entire life.

To get started with this particular recipe, we must prepare a few components. 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:
  1. Prepare 1 lb sliced baby bella mushrooms
  2. Prepare 2 cup shredded carrots
  3. Make ready 1 onion, diced
  4. Take 2 stalks celery, diced
  5. Make ready 1 tbsp minced garlic
  6. Make ready 1 tbsp olive oil
  7. Take 3 tbsp butter, divided
  8. Take 3 tbsp flour
  9. Make ready 7 cup vegetable stock
  10. Get 4 oz wild rice
  11. Make ready 1/4 tsp salt
  12. Prepare 3/4 tsp fresh ground black pepper
  13. Make ready 1 can 12 ounces - evaporated milk

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!

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.

Wild rice is cooked with baking soda. This Creamy Mushroom and Wild Rice Soup is incredibly flavorful and delicious! Perfectly oven roasted mushrooms and garlic combined with yummy wild and brown rice make this beautifully hearty soup super tasty! It is an ultimate Whole Food Plant Based soup, no oil, no sugar, no highly processed ingredients and gluten free. Mushroom Wild Rice Soup - Vegan, Creamy and One Pot This Mushroom Wild Rice Soup is creamy, made in one pot, and perfect for a weeknight meal!

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