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The ingredients needed to prepare Creamy mushroom and wild rice soup:
- You need of sliced baby bella mushrooms.
- Provide of shredded carrots.
- You need of onion, diced.
- Get of stalks celery, diced.
- Provide of minced garlic.
- Take of olive oil.
- You need of butter, divided.
- Use of flour.
- Take of vegetable stock.
- Take of wild rice.
- Take of salt.
- Prepare of fresh ground black pepper.
- You need of 12 ounces - evaporated milk.
Instructions to make Creamy mushroom and wild rice soup:
- 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 adapted my Vegetarian Creamy Wild Mushroom Rice Soup from this Cream of Turkey and Wild Rice soup from Eating Well. 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. Add in the creamy elements and the wild rice, simmer, and the resulting creation is a triumph of warm flavors that delight the senses with the familiar yet extraordinary.
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