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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 Foods That Can Make You Happy.

A lot of us believe that comfort foods are terrible for us and that we have to avoid them. At times, if your comfort food is essentially candy or other junk foods, this holds true. Other times, however, comfort foods can be altogether healthy and it’s good for you to consume them. A number of foods actually do elevate your mood when you eat them. If you seem to feel a little bit down and you need a happiness pick me up, try some of these.

Some grains are really excellent for repelling bad moods. Teff, barley, millet, quinoa, etc are all great for helping you feel better. They help you feel full also which can actually help to better your mood. Feeling famished can be awful! The reason these grains can improve your mood is that they are easy for your stomach to digest. These foods are easier to digest than others which helps promote a rise in your blood sugar which in turn brings up your mood to a happier place.

So you see, you don’t have to turn to junk food or foods that are not good for you just so to feel better! Try some of these suggestions instead.

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

The ingredients needed to make Creamy mushroom and wild rice soup:
  1. Prepare sliced baby bella mushrooms
  2. Use shredded carrots
  3. Provide onion, diced
  4. You need stalks celery, diced
  5. Provide minced garlic
  6. Take olive oil
  7. Get butter, divided
  8. Provide flour
  9. You need vegetable stock
  10. Use wild rice
  11. Get salt
  12. Prepare 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.

I used Uncle Bens Wild Rice. It came with a spice packet. I wasn't sure if I was supposed to put it in. I did, and I loved this "soup." It was more like a stew. A truly delicious soup and the aroma while it was cooking was just divine. :) I doubled the recipe, then used proportionally more sliced mushrooms.

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