The Basics of Being Healthy with Creamy mushroom and wild rice soup and Turn to Food to Improve Your Mood. Today, I’m gonna show you how to make a distinctive dish, creamy mushroom and wild rice soup. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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Creamy mushroom and wild rice soup is one of the most favored of recent trending foods on earth. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. Creamy mushroom and wild rice soup is something that I’ve loved my entire life. They’re fine and they look wonderful.

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 I figured it was time. A hearty soup is always welcome around here and y'all like a hearty soup anyway, right?

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To get started with this particular recipe, we must first 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:

1. Get sliced baby bella mushrooms
2. Prepare shredded carrots
3. Get onion, diced
4. Take stalks celery, diced
5. Prepare minced garlic
6. Get olive oil
7. Get butter, divided
8. Get flour
9. Take vegetable stock
10. Prepare wild rice
11. Take salt
12. Take fresh ground black pepper
13. Make ready 12 ounces - evaporated milk

Sub coconut oil for butter and vegan creamer or cashew cream for half & half. 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! It is an ultimate Whole Food Plant Based soup!

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.

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