Recipe: Delicious Creamy mushroom and wild rice soup

Creamy mushroom and wild rice soup. 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!

A creamy chicken and wild rice soup recipe with kale ribbons and fresh herbs. Comforting and delicious, chicken and wild rice soup is the perfect I don't usually love wild rice but this recipe looks so divine. (already GF. This creamy balsamic mushroom wild rice soup is to die for! You can cook Creamy mushroom and wild rice soup using 13 ingredients and 9 steps. Here is how you create that.

Ingredients of Creamy mushroom and wild rice soup

1. You need 1 lb of sliced baby bella mushrooms.
2. You need 2 cup of shredded carrots.
3. Prepare 1 of onion, diced.
4. You need 2 of stalks celery, diced.
5. You need 1 tbsp of minced garlic.
6. It's 1 tbsp of olive oil.
7. Prepare 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. You need 3/4 tsp of fresh ground black pepper.
13. You need 1 can of 12 ounces - evaporated milk.

I'm stuffy, and coughing and all I want to do is stay in bed and eat this Vegan Creamy Balsamic Mushroom Wild Rice Soup! It is so freaking incredible and makes me feel just a little better every time! 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 don't like heavy cream based soups because they're too rich, so this sounds right up my alley!

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..

I love the wild rice and mushroom combination too. 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. Bring the soup back to a boil. I adapted my Vegetarian Creamy Wild Mushroom Rice Soup from this Cream of Turkey and Wild Rice soup from Eating Well.