Recipe: Delicious Creamy mushroom and wild rice soup

Creamy mushroom and wild rice soup. 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. Throw a little salt in there for good measure.

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. A vegetarian mushroom rice soup is a lighter take on Creamy Wild Rice & Chicken Soup by swapping out the heavy cream with sour cream. It also ends with this delicious creamy mushroom rice soup. 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. Prepare 1 lb of sliced baby bella mushrooms.
2. Prepare 2 cup of shredded carrots.
3. You need 1 of onion, diced.
4. It's 2 of stalks celery, diced.
5. It's 1 tbsp of minced garlic.
6. You need 1 tbsp of olive oil.
7. Prepare 3 tbsp of butter, divided.
8. Prepare 3 tbsp of flour.
9. It's 7 cup of vegetable stock.
10. You need 4 oz of wild rice.
11. It's 1/4 tsp of salt.
12. It's 3/4 tsp of fresh ground black pepper.
13. Prepare 1 can of 12 ounces - evaporated milk.

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! This Creamy Vegan Mushroom and Wild Rice Soup is hearty, nourishing and packed with rich flavors. This Mushroom Wild Rice Soup is creamy, made in one pot, and perfect for a weeknight meal!

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..

It's so comforting, filling and incredibly easy to make. I want to introduce you to the biggest rice lover on earth - my husband. No really, if you think you love rice more than him, you're probably wrong. I don't like heavy cream based soups because they're too rich, so this sounds right up my alley! I love the wild rice and mushroom combination too.

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