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Creamy mushroom and wild rice soup

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We hope you got benefit from reading it, now let’s go back to creamy mushroom and wild rice soup recipe. You can cook creamy mushroom and wild rice soup using 13 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to cook Creamy mushroom and wild rice soup:
  1. Provide sliced baby bella mushrooms
  2. You need shredded carrots
  3. Provide onion, diced
  4. Get stalks celery, diced
  5. Get minced garlic
  6. Get olive oil
  7. Get butter, divided
  8. Get flour
  9. Provide vegetable stock
  10. Prepare wild rice
  11. Provide salt
  12. Provide fresh ground black pepper
  13. Prepare 12 ounces - evaporated milk
Steps 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.

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. My husband was on the fence about this. Add in the creamy elements and the wild rice, simmer, and the resulting creation is a triumph of warm flavors that delight the senses with the familiar yet extraordinary.

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