Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, creamy mushroom and wild rice soup. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

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! This Creamy Vegan Mushroom and Wild Rice Soup is hearty, nourishing and packed with rich flavors.

Creamy mushroom and wild rice soup is one of the most well liked of current trending meals on earth. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions every day. They are fine and they look fantastic. Creamy mushroom and wild rice soup is something that I’ve loved my whole life.

To get started with this particular recipe, we have to first prepare a few components. You can cook creamy mushroom and wild rice soup using 13 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Creamy mushroom and wild rice soup:

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

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. At least once every winter I get some kind of cold.

Instructions 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.

My husband was on the fence about this. At least once every winter I get some kind of cold. 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! It is so simple, very few.

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