Creamy mushroom and wild rice soup. Instant Pot Wild Rice Soup (with mushrooms oh my gosh): This brings us to today. Yet another iteration of the wild rice soup that I so know and love. Throw a little salt in there for good measure.

I like to use a variety of mushrooms from button, to cremini, shiitake, oyster, etc. 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! You can cook Creamy mushroom and wild rice soup using 13 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Creamy mushroom and wild rice soup

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

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.

Creamy mushroom and wild rice soup step by step

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..

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. 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.