How to Make Yummy Creamy mushroom and wild rice soup

Creamy mushroom and wild rice soup. This Smooth, Flavorful Soup Features an Assortment Of Your Favorite Mushrooms. 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. Creamy Mushroom and Wild Rice Soup reminds me of the dish my Ma made, except this is a main course, not a side.

In a small bowl, mix water and cornstarch until smooth; stir into soup. So simple to make, 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! You can cook Creamy mushroom and wild rice soup using 13 ingredients and 9 steps. Here is how you cook that.

Ingredients of Creamy mushroom and wild rice soup

1. You need of sliced baby bella mushrooms.
2. Prepare of shredded carrots.
3. You need of onion, diced.
4. You need of stalks celery, diced.
5. It's of minced garlic.
6. It's of olive oil.
7. It's of butter, divided.
8. Prepare of flour.
9. Prepare of vegetable stock.
10. It's of wild rice.
11. It's of salt.
12. It's of fresh ground black pepper.
13. You need of 12 ounces - evaporated milk.

It is an ultimate Whole Food Plant Based soup, no oil, no sugar, no highly processed ingredients and gluten free. Creamy Mushroom Wild Rice Soup Jump to Recipe Print Recipe 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. This Creamy Mushroom, Chicken, and Wild Rice Soup is one of the BEST soups I've ever tasted. The wild rice is nutty, the mushrooms earthy, and the chicken and creamy finish rounds it off to be a very hearty, warming meal perfect for cold winter days.

Creamy mushroom and wild rice soup instructions

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..

This year I made this AMAZING mushroom wild rice soup and I won first place!!! Bravo on this recipe, so glad to have stumbled upon this blog and will definitely be making this again and again. In my opinion what sends this over the top to goodness is the crushed red pepper that gives it a little kick and the mushrooms roasted in that lemon zest. This satisfying, earthy creamy mushroom and wild rice soup is so warm and comforting. The wild rice is filling, while the finely minced and chopped vegetables give the soup a more consistent flavor throughout.

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