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 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
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
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Chop and Saute fresh ingredients
Chop the celery, carrots, add with butter to either your instapot to sauté, or use the stovetop.
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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.
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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
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Add rice and simmer
Stir in the precooked rice, cover and simmer
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Serve
When the soup is hot and bubbly, serve with either a tossed salad or french bread, either way you cant go wrong.
