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

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, creamy mushroom and wild rice soup. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

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

This Creamy Vegan Mushroom and Wild Rice Soup is hearty, nourishing and packed with rich flavors. You'll never miss the cream in this plant-based I figured it was time. A hearty soup is always welcome around here and y'all like a hearty soup anyway, right?

To begin with this particular recipe, we must first prepare a few ingredients. You can cook creamy mushroom and wild rice soup using 13 ingredients and 9 steps. Here is how you cook it.

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

This soup has the best of both worlds with chicken, wild rice and plenty of veggies from the one soup to the mushrooms and creamy broth from the other soup and the combination is just magical! I like to use a variety of mushrooms from button, to cremini, shiitake, oyster, etc. and I saute them in butter. Instant Pot Wild Rice Soup (with mushrooms oh my gosh): This brings us to today. Yet another iteration of the wild rice soup that I so know and love.

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.

Throw a little salt in there for good measure. Together: Mix the creamy sauce with the soup in the instant pot. Cook's Notes for Creamy Wild Rice and Mushroom Soup. I am a big fan of cooking as much ahead as possible, especially for meals like Thanksgiving, but honestly, this soup just sits and simmers on the stove-top, without much need to attend to it, so it doesn't add a lot to the mix to cook it up and serve it. This creamy balsamic mushroom wild rice soup is to die for!

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 am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!