Creamy mushroom and wild rice soup

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare 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.

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Creamy mushroom and wild rice soup is one of the most popular of recent trending meals on earth. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions daily. Creamy mushroom and wild rice soup is something that I’ve loved my entire life. They’re nice and they look wonderful.

To get started with this particular recipe, we must 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. Get 2 cup shredded carrots
  3. Prepare 1 onion, diced
  4. Get 2 stalks celery, diced
  5. Take 1 tbsp minced garlic
  6. Get 1 tbsp olive oil
  7. Make ready 3 tbsp butter, divided
  8. Take 3 tbsp flour
  9. Get 7 cup vegetable stock
  10. Make ready 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

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. 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.

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.

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. You'll notice perhaps, an odd ingredient used in this recipe.

So that is going to wrap it up for this exceptional food creamy mushroom and wild rice soup recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!