Hello everybody, it is me, Dave, welcome to our recipe page. Today, we’re going to make a special dish, creamy mushroom and wild rice soup. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
This Creamy Vegan Mushroom and Wild Rice Soup is hearty, nourishing and packed with rich flavors. 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. So simple to make, this Creamy Mushroom and Wild Rice Soup is incredibly flavorful and delicious!
Creamy mushroom and wild rice soup is one of the most well liked of current trending meals on earth. It is simple, it is fast, it tastes yummy. It is appreciated by millions daily. They’re nice and they look fantastic. Creamy mushroom and wild rice soup is something that I have loved my entire life.
To get started with this recipe, we have to prepare a few ingredients. You can have creamy mushroom and wild rice soup using 13 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Creamy mushroom and wild rice soup:
- Make ready 1 lb sliced baby bella mushrooms
- Make ready 2 cup shredded carrots
- Prepare 1 onion, diced
- Prepare 2 stalks celery, diced
- Make ready 1 tbsp minced garlic
- Make ready 1 tbsp olive oil
- Prepare 3 tbsp butter, divided
- Make ready 3 tbsp flour
- Take 7 cup vegetable stock
- Get 4 oz wild rice
- Prepare 1/4 tsp salt
- Prepare 3/4 tsp fresh ground black pepper
- Take 1 can 12 ounces - evaporated milk
This soup has the best of both worlds with chicken, wild rice and plenty of veggies from the one soup to the mushrooms and creamy broth from the other soup and the combination is just magical! I like to use a variety of mushrooms from button, to cremini, shiitake, oyster, etc. and I saute them in butter. Rich, creamy, thick, comforting, soul warming, and crazy delicious! Yet, you will never believe just how nutritious this Vegan Cream of Mushroom and Wild Rice Soup actually is… To it, add the rest of the chopped mushrooms as well as the reserved cooked wild rice.
Steps to make Creamy mushroom and wild rice soup:
- Place olive oil and 1 tablespoon butter in large stock pot over medium high heat.
- Add mushrooms, onion, carrots, and garlic. Saute 10 minutes, or until tender.
- Remove and reserve veggies and any juices from stock pot and turn heat down to medium.
- 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.
- Meanwhile, warm 3 cups stock, either in microwave or in a saucepan.
- Slowly whisk hot stock into roux, about 1/2 cup at a time, until smooth and bubbly.
- When roux and warmed stock are incorporated, add rice, remaining stock, reserved veggies and their juices, and salt and pepper.
- Cover and simmer until rice is done, about one hour.
- Add evaporated milk and heat through but do not boil.
Bring the soup back to a boil. 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. 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. 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.
So that is going to wrap this up for this special food creamy mushroom and wild rice soup recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
