Creamy mushroom and wild rice soup Recipe

Name: Creamy mushroom and wild rice soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb sliced baby bella mushrooms; 2 cup shredded carrots; 1 onion, diced; 2 stalks celery, diced; 1 tbsp minced garlic; 1 tbsp olive oil; 3 tbsp butter, divided; 3 tbsp flour; 7 cup vegetable stock; 4 oz wild rice; 1/4 tsp salt; 3/4 tsp fresh ground black pepper; 1 can 12 ounces - evaporated milk

Servings: persons

1 lb sliced baby bella mushrooms
2 cup shredded carrots
1 onion, diced
2 stalks celery, diced
1 tbsp minced garlic
1 tbsp olive oil
3 tbsp butter, divided
3 tbsp flour
7 cup vegetable stock
4 oz wild rice
1/4 tsp salt
3/4 tsp fresh ground black pepper
1 can 12 ounces - evaporated milk

1
Place olive oil and 1 tablespoon butter in large stock pot over medium high heat.
2
Add mushrooms, onion, carrots, and garlic.
3
Saute 10 minutes, or until tender.
4
Remove and reserve veggies and any juices from stock pot and turn heat down to medium.
5
Make roux: add remaining 2 tablespoons butter.
6
When melted, whisk in flour.
7
Cook and whisk over medium until golden and nutty smelling, about 5 minutes.
8
Meanwhile, warm 3 cups stock, either in microwave or in a saucepan.
9
Slowly whisk hot stock into roux, about 1/2 cup at a time, until smooth and bubbly.
10
When roux and warmed stock are incorporated, add rice, remaining stock, reserved veggies and their juices, and salt and pepper.
11
Cover and simmer until rice is done, about one hour.
12
Add evaporated milk and heat through but do not boil.

436

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 lb sliced baby bella mushrooms, 2 cup shredded carrots, 1 onion, diced, 2 stalks celery, diced, and more.

Yes, Creamy mushroom and wild rice soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Creamy mushroom and wild rice soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions