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

Hey everyone, I hope you are 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 food recipes. This time, I’m gonna make it a little 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 well liked of current trending foods on earth. It is simple, it is fast, it tastes yummy. It is appreciated by millions every day. Creamy mushroom and wild rice soup is something which I’ve loved my whole life. They are nice and they look fantastic.

To begin with this recipe, we have to 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 that.

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

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. 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. Increase the heat to high, add the stock and the reserved mushroom liquid and bring to a boil.

So that’s going to wrap it up with this special food creamy mushroom and wild rice soup recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!