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Wild Rice Mushroom Soup

pinit

 

 

Rich creamy soup packed with rice, and vegetable goodness in each spoonful.

Sautéing the  carrots, celery, onion and garlic in butter adds a depth of flavor that helps to enhance the fresh mushrooms as they blend into the soup base.

By adding the mushroom condensed soup and with the half and half, gives a nice creamy richness to the soup, I like to stick with the half and half just for this reason, to give a nice cream to the flavor.

You can use either a long grain wild rice, or a wild rice blend.  I sometimes like to use the premade, wild rice/brown rice blend to save time.  It’s easy to add in, and the rice is perfect, which give the soup a great texture .

 

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Wild Rice Mushroom Soup

Difficulty: Intermediate Prep Time 22 min Cook Time 2 hour Rest Time 14 min Total Time 2 hrs 36 mins Servings: 4 Best Season: Winter

Description

The sautéed carrots, celery, onion and garlic in butter add a depth of flavor that helps to enhance the fresh mushrooms as they blend into the soup base. 

Ingredients

Instructions

  1. Chop and Saute fresh ingredients

    Chop the celery, carrots, add with butter to either your instapot to sauté, or use the stovetop.

  2. Add onions , garlic, and mushrooms

    Chop the onions, garlic, add to sauté.

    Chop the mushrooms add to pot. 

    Sauté until everything is nice and soft with a good aroma

    In a pot on the stove cook the wild rice, or I even use premade rice packets to make it easy.  You can get the wild rice, brown rice blend premade. 

  3. Add seasonings and liquid

    Sprinkle the seasonings into pot, stir. 

    Add in the 4 cups of water, stir.

    Add in the halfnhalf or milk.

    Alt and pepper to taste 

  4. Add rice and simmer

    Stir in the precooked rice, cover and simmer 

  5. Serve

    When the soup is hot and bubbly, serve with either a tossed salad or french bread, either way you cant go wrong. 

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