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

Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a special dish, creamy mushroom and wild rice soup. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Creamy mushroom and wild rice soup is one of the most well liked of current trending meals on earth. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. Creamy mushroom and wild rice soup is something which I have loved my entire life. They are nice and they look wonderful.

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To get started with this particular recipe, we have to first 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 that.

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

Cook and stir until slightly thickened and bubbly. Stir in Cooked Wild Rice and thyme. Creamy Mushroom 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. Stir in broth, rice mix with contents of seasoning packet, reserved dried mushrooms and soaking liquid, salt and pepper.

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 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. 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. 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.

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