Creamy mushroom and wild rice soup

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.

Ingredients of Creamy mushroom and wild rice soup

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

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..

This creamy balsamic mushroom wild rice soup is to die for! This is the most amazing, easy, comfort food ever! 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. So simple to make, this Creamy Mushroom and Wild Rice Soup is incredibly flavorful and delicious!

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