Mushroom and Wild Rice Soup Recipe
Hi Everyone. If you are looking for a cozy soup, this Mushroom Wild Rice Soup just might be the answer. I will also be sharing with you what I've been up to in the garden. Lots of cleaning up and getting ready for spring. Thank you for watching this video.
❤️ Stephanie
Mushroom and Wild Rice Soup
1 teaspoon olive oil
1 pound Italian sausage
½ cup diced yellow onion
1 cup diced carrots
1 cup diced celery
3 cloves garlic crushed or minced
8 oz sliced mushrooms
I cup wild rice
¼ cup all purpose flour
1 to 1 ½ cup dry white wine
32 oz vegetable or chicken broth
Fresh rosemary and thyme bundle
1 cup heavy whipping cream
Salt and pepper to taste
In a pot add olive oil and sausage. Cook on medium high until sausage is browned. Mix in onion, garlic, carrots and celery. Saute until onions are soft. Incorporate mushrooms, wild rice and flour. Cook until flour is absorbed. Pour in wine and broth. Place rosemary and thyme into the pot.
Cover pot and bring to a boil. Turn down heat. Simmer for an hour to an hour and a half. Stirring occasionally. Pour in cream and add salt and pepper. Simmer for another ½ hour. Remove the herb bundle. Soup is ready when rice is fully cooked. Enjoy!
CREAMY MUSHROOM WILD RICE SOUP | VEGAN + OIL-FREE + GF
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Creamy Wild Rice Mushroom Soup
(Makes 4 bowls)
1 pound mushrooms, sliced
1/2 cup dried mushrooms, rehydrated (
1 onion, diced
2 carrots, diced
2 stalks celery, diced
2 cloves garlic, chopped
1 teaspoon thyme, chopped
6 cups mushroom broth (
1 cup wild rice blend
1 cup soy milk or non-dairy milk
1/ 2 teaspoon arrowroot/cornstarch
1 tablespoon nutritional yeast (
1/2 lemon
thyme to garnish
salt and pepper to taste
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Creamy Wild Rice Soup: Vegan Vitamix Recipe!
This vegan, creamy wild rice soup is by far our most popular recipe. This whole-food plant-based version of the Lunds & Byerlys classic is easy to make incredibly tasty. Vitamix is helpful but not required. Make it!
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Ina Garten's Wild Mushroom Soup with Ina Garten | Barefoot Contessa | Food Network
The Barefoot Contessa's Cream of Mushroom soup is simple, comforting and can totally be made in advance!
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
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Cream of Wild Mushroom Soup
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 1 hr 50 min
Prep: 20 min
Cook: 1 hr 30 min
Yield: 5 to 6 servings
Ingredients
5 ounces fresh shiitake mushrooms
5 ounces fresh portobello mushrooms
5 ounces fresh cremini (or porcini) mushrooms
1 tablespoon good olive oil
1/4 pound (1 stick) plus 1 tablespoon unsalted butter, divided
1 cup chopped yellow onion
1 carrot, chopped
1 sprig fresh thyme plus 1 teaspoon minced thyme leaves, divided
Kosher salt
Freshly ground black pepper
2 cups chopped leeks, white and light green parts (2 leeks)
1/4 cup all-purpose flour
1 cup dry white wine
1 cup half-and-half
1 cup heavy cream
1/2 cup minced fresh flat-leaf parsley
Directions
Clean the mushrooms by wiping them with a dry paper towel. Don't wash them! Separate the stems, trim off any bad parts, and coarsely chop the stems. Slice the mushroom caps 1/4-inch thick and, if they are big, cut them into bite-sized pieces. Set aside.
To make the stock, heat the olive oil and 1 tablespoon of the butter in a large pot. Add the chopped mushroom stems, the onion, carrot, the sprig of thyme, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, until the vegetables are soft. Add 6 cups water, bring to a boil, reduce the heat, and simmer uncovered for 30 minutes. Strain, reserving the liquid. You should have about 4 1/2 cups of stock. If not, add some water.
Meanwhile, in another large pot, heat the remaining 1/4 pound of butter and add the leeks. Cook over low heat for 15 to 20 minutes, until the leeks begin to brown. Add the sliced mushroom caps and cook for 10 minutes, or until they are browned and tender. Add the flour and cook for 1 minute. Add the white wine and stir for another minute, scraping the bottom of the pot. Add the mushroom stock, minced thyme leaves, 1 1/2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the half-and-half, cream, and parsley, season with salt and pepper, to taste, and heat through but do not boil. Serve hot.
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Cook Cream of Wild Mushroom Soup with Ina Garten | Barefoot Contessa | Food Network
Mushroom Wild Rice Soup
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Ingredients:
3-4 stalks of celery or 1 celery heart
2-3 large carrots
1/2 of a yellow onion
8 oz white mushrooms, cleaned
2-3 Tbs. butter
2 tsp Herbs de Provence
salt and pepper, to taste
2-3 Tbs. flour
2/3 cup wild rice
48oz vegetable broth
1/4 cup heavy cream or half and half
2 cups chopped kale
Directions:
Chop carrots, celery and onion to an even, small size. Melt 2 Tbs butter in a large pot over medium heat. Add chopped vegetables and season with salt and pepper. Cook, stirring occasionally, until onion is translucent. While the vegetables cook, chop the mushrooms.
Add mushrooms to the pot once the onions are translucent and cook a few more minutes, or until the mushrooms reduce in size and are soft. Season with Herbs de Provence or a combination of rosemary, thyme and oregano. Add additional butter if the pot becomes dry.
Once the mushrooms are cooked add in flour and stir well. Cook for at least 2 minutes so the flour is not raw, this will help to thicken the soup. You can leave this out for a thinner soup or gluten free alternative or use a cornstarch slurry at the end of the cooking process instead.
While stirring, pour in broth. Add wild rice and stir to combine. Bring this to a low boil and partially cover. Cook for 30 min or until rice is fully cooked, then reduce it to a simmer. Stir in cream and kale. Let simmer until the kale has wilted and serve.
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Wild rice and mushroom soup
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