Description
A Creamy Wild Rice Mushroom Soup perfect for winter.
Ingredients
Scale
- 5 medium carrots, chopped
- 5 stalks celery, chopped
- half of an onion, chopped
- 3 cloves garlic, minced
- 1 cup uncooked wild rice
- 8 ounces fresh mushrooms, finely chopped ( I used brown Crimini Mushroom)
- 4 cups vegetable broth or chicken broth
- 1 teaspoon salt
- 1 teaspoon Italian herb mix
- 1/2 teaspoon dried thyme
For the Roux/ Sauce:
- 6 tablespoons butter ( I only used 3 tbsp)
- 1/2 cup flour ( I used all-purpose gluten-free flour)
- 1 1/2 cups milk ( 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.
