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

Hey everyone, it is Louise, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, creamy mushroom and wild rice soup. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Creamy mushroom and wild rice soup is one of the most well liked of current trending foods on earth. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. Creamy mushroom and wild rice soup is something that I have loved my entire life. They’re nice and they look fantastic.

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.

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

It's easy to make in under an hour in a pressure cooker and the mix of assorted mushrooms, shallots and sherry with nutty wild rice in a flavorful broth makes a great combination. 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.

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 recipe boasts loads of yummy wild and brown rice and is packed with mushrooms making it an ultimate Whole Food Plant Based soup, no oil, no sugar, no highly processed ingredients and gluten free. Soup Base Ingredients: 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. Note: The cooking time may vary depending on the kind of rice that you use. if the package that says to cook the rice for more or less time, go with that time.

So that is going to wrap this up for this exceptional food creamy mushroom and wild rice soup recipe. Thanks so much for reading. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!