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Creamy Mushroom And Wild Rice Soup Recipe

Creamy mushroom and wild rice soup Recipe
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Prepare the ingredients before making Creamy mushroom and wild rice soup in your home. Then, follow these steps below to serve Creamy mushroom and wild rice soup for your family or friends.

Ingredients: Creamy mushroom and wild rice soup

  • 1 lb sliced baby bella mushrooms
  • 2 cup shredded carrots
  • 1 onion, diced
  • 2 stalks celery, diced
  • 1 tbsp minced garlic
  • 1 tbsp olive oil
  • 3 tbsp butter, divided
  • 3 tbsp flour
  • 7 cup vegetable stock
  • 4 oz wild rice
  • 1/4 tsp salt
  • 3/4 tsp fresh ground black pepper
  • 1 can 12 ounces - evaporated milk

How to Make Creamy mushroom and wild rice soup

If you have prepared the ingredients needed, now time to start cooking. There are 9 steps you must follow to make Creamy mushroom and wild rice soup in your home by yourself.

    Step 1
  • Place olive oil and 1 tablespoon butter in large stock pot over medium high heat.
  • Step 2
  • Add mushrooms, onion, carrots, and garlic. Saute 10 minutes, or until tender.
  • Step 3
  • Remove and reserve veggies and any juices from stock pot and turn heat down to medium.
  • Step 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.
  • Step 5
  • Meanwhile, warm 3 cups stock, either in microwave or in a saucepan.
  • Step 6
  • Slowly whisk hot stock into roux, about 1/2 cup at a time, until smooth and bubbly.
  • Step 7
  • When roux and warmed stock are incorporated, add rice, remaining stock, reserved veggies and their juices, and salt and pepper.
  • Step 8
  • Cover and simmer until rice is done, about one hour.
  • Step 9
  • Add evaporated milk and heat through but do not boil.
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