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

Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, we’re going to make a special dish, creamy mushroom and wild rice soup. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Creamy mushroom and wild rice soup is one of the most favored of recent trending foods on earth. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. Creamy mushroom and wild rice soup is something that I have loved my whole life. They are fine and they look fantastic.

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To get started with this particular recipe, we have to first prepare a few ingredients. You can have 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. Make ready 1 lb sliced baby bella mushrooms
  2. Prepare 2 cup shredded carrots
  3. Prepare 1 onion, diced
  4. Make ready 2 stalks celery, diced
  5. Get 1 tbsp minced garlic
  6. Prepare 1 tbsp olive oil
  7. Get 3 tbsp butter, divided
  8. Make ready 3 tbsp flour
  9. Prepare 7 cup vegetable stock
  10. Make ready 4 oz wild rice
  11. Take 1/4 tsp salt
  12. Make ready 3/4 tsp fresh ground black pepper
  13. Make ready 1 can 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.

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. You'll notice perhaps, an odd ingredient used in this recipe. Wild rice is cooked with baking soda.

So that is going to wrap it up for this special food creamy mushroom and wild rice soup recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!