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Creamy mushroom and wild rice soup
Creamy mushroom and wild rice soup

Before you jump to Creamy mushroom and wild rice soup recipe, you may want to read this short interesting healthy tips about Use Food to Elevate Your Mood.

Many of us think that comfort foods are bad for us and that we should avoid them. But if your comfort food is candy or junk food this can be true. Soemtimes, comfort foods can be perfectly nutritious and good for us to consume. There are a number of foods that really can raise your moods when you consume them. If you are feeling a little bit down and you’re needing an emotional pick me up, try a number of these.

Green tea is wonderful for moods. You were simply expecting to read that, weren’t you? Green tea is rich in an amino acid called L-theanine. Studies show that this particular amino acid can essentially stimulate brain waves. This helps raise your mental sharpness while having a relaxing effect on the rest of your body. You knew that green tea helps you be a lot healthier. Now you know it can help you be happier too!

As you can see, you don’t need junk food or foods that are bad for you so you can feel better! Try a few of these instead!

We hope you got insight from reading it, now let’s go back to creamy mushroom and wild rice soup recipe. To cook creamy mushroom and wild rice soup you only need 13 ingredients and 9 steps. Here is how you achieve it.

The ingredients needed to cook Creamy mushroom and wild rice soup:
  1. Get sliced baby bella mushrooms
  2. Get shredded carrots
  3. Get onion, diced
  4. Provide stalks celery, diced
  5. Provide minced garlic
  6. Prepare olive oil
  7. Use butter, divided
  8. Provide flour
  9. Provide vegetable stock
  10. Use wild rice
  11. Use salt
  12. You need fresh ground black pepper
  13. Provide 12 ounces - evaporated milk
Steps 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.

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