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Happy New Year everyone! Welcome to the first post of 2019, a Creamy Wild Rice Mushroom Soup!
Wow its so cold right now. Like burrrrr. And with such a cold winter, any type of homemade soup is a welcomed treat. Soups have become a staple in our house. Not sure what part of the world you are tuning in from but if you are in the states then you already know…yikes it’s cold.
Now back to the topic at hand. This creamy wild rice mushroom soup is so delicious that I had to share the recipe which I’ve made on repeat a dozen times. I modified this recipe from the Pinch of Yum food blog.
The actual recipe is for an Instant Pot but guess what…I make it entirely from scratch on my regular boring ole stove 🙂
Tip: You can meal prep the ingredients and stash them in your freezer for a quick, ridiculously yummy Instant Pot meal on any given weeknight.
How to Make Creamy Wild Rice Mushroom Soup
According to Lindsey from Pinch of Yum, you must always use real wild rice. Like actual wild rice (affiliate link). The good stuff. No mixes, no blends. Just a full bag of wild rice which I easily find at my local Trader Joe’s or if you don’t live near one, you can grab this organic one ( affiliate link) from Amazon.
The rest of the ingredients are a simple soup base of garlic, onions, carrots, celery and of course the star ingredient … mushroom.
What makes this soup luscious in texture is finishing off the soup with a roux, aka a fancy word for butter, flour and milk sauce.
Miss Nutritionista Modifications
This creamy wild rice mushroom soup is delicious. Yes, it is. But I wanted to modify it to make it ummmm….healthy-er. So, I reduced the butter and instead of regular flour, I used gluten-free all-purpose flour from Trader Joes! You can also use this one (affiliate link). Now for the milk, I used unsweetened cashew milk instead of regular dairy.
There you have it! Hands down, my favorite soup right now…Creamy Wild Rice Mushroom Soup.
A Creamy Wild Rice Mushroom Soup perfect for winter.
Ingredients
Scale
5 medium carrots, chopped
5 stalks celery, chopped
half of anonion, chopped
3 cloves garlic, minced
1 cup uncooked wild rice
8 ouncesfresh mushrooms, finely chopped ( I used brown Crimini Mushroom)
4 cups vegetable broth or chicken broth
1 teaspoonsalt
1 teaspoon Italian herb mix
1/2 teaspoon dried thyme
For the Roux/ Sauce:
6 tablespoonsbutter ( I only used 3 tbsp)
1/2 cupflour ( I used all-purpose gluten-free flour)
1 1/2 cupsmilk ( I used non-dairy, unsweetened Cashew Milk)
Instructions
Start by sauteing garlic, onion, celery, and carrots in a large pot with oil.
Mix in finely chopped mushroom and saute for about 5 mins or until nicely browned.
Next pour in the wild rice, broth and add salt to taste.
Simmer until wild rice is cooked about 1 hour.
Now make the roux/sauce and mix it in.
Cook for another 5 mins.
Ladle into your favorite bowl, garnish and enjoy!
How to Make the Roux
Start by melting butter in a saucepan.
Once butter is melted, whisk in the flour. Let the mixture cook for about a minute to reduce the floury taste.
Slowly whisk the milk in until it becomes a smooth, thickened sauce.
Notes
If wild rice isn’t readily available at your local Trader Joe’s you can get it from Amazon. Here’s my favorite brand (affiliate link). I made this soup dairy-free and gluten-free by subbing out the regular flour for all-purpose gluten-free flour (affiliate link) and instead of using cow’s milk, I used unsweetened cashew milk.
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Hope you enjoyed this creamy wild rice mushroom soup. For more soup recipes, check out this healthy Paleo Chicken Soup, and this soup, and dont miss this delcioussoup.
