Recipe: Tasty 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.

I adapted my Vegetarian Creamy Wild Mushroom Rice Soup from this Cream of Turkey and Wild Rice soup from Eating Well. I love this method of making creamy soups—it adds creaminess without a lot of fat or calories. It also adds a little tanginess. You can have Creamy mushroom and wild rice soup using 13 ingredients and 9 steps. Here is how you cook it.

Ingredients of Creamy mushroom and wild rice soup

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

My husband was on the fence about this. 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.

Creamy mushroom and wild rice soup step by step

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..

You'll never miss the cream in this plant-based To make this soup more veggie friendly, I changed a few things from ATK's recipe including using cashew cream and coconut oil instead of. This Mushroom Wild Rice Soup is creamy, made in one pot, and perfect for a weeknight meal! 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.