Wild Rice Mushroom And Vegetable Soup Recipes

WILD RICE MUSHROOM SOUP

Steps:

• Dump Wild Rice, Mushroom, Vegetable Stock, chopped onion, chopped celery, Black Pepper powder, Salt, Poultry Seasoning, and minced garlic in an inner steel pot in Instant Pot. Stir well. Cover it.
• Pressure cook it on high pressure for 45 minutes.
• Meanwhile, let's make a roux. In a pan, heat olive oil. Add All-purpose flour, Cook it for 2 minutes, stirring continuously.
• Now, add coconut milk and stir. Cook it for 2 minutes. Switch off the flame.
• Once IP beeps and cooking time is done, switch off the Instant Pot and give a quick release.
• Now, add prepared roux in a soup. Mix well.
• Wild Rice Mushroom Soup is ready. Serve it with Crusty No Knead Bread.

HEARTY VEGETABLE WILD RICE SOUP

Steps:

• bring all ingredients to a boil. Reduce heat, cover, and simmer until all water is absorbed (30 to 40 minutes, depending on the brand - refer to package directions). Turn off heat, and let steam for 10 minutes
• Meanwhile, heat the oil in a 4 to 5 quart Dutch oven or stock pot over medium, until shimmering. Add all of the vegetables at once, and stir well. Cover, and let cook for 10 minutes, stirring every few minutes.
• When the vegetables have softened, scoot them to one side and tip in a splash of broth in the cleared area. Add the tomato paste, paprika, and a big pinch of salt to the broth, and stir well to create a fragrant paste.
• Mix the tomato paste into the vegetables, and sprinkle the herbs over them.
• Add the broth and bay leaf, and let the soup come up to a gentle boil (increase the heat temporarily, to help it along).
• Reduce heat to medium-low, cover, and let the soup simmer for at least 15 minutes (longer, if possible).
• Remove the bay leaf, and add the kale, apple grates, lemon juice, black pepper, and 1 teaspoon of salt. Stir well, and let the kale wilt for several minutes.
• Taste, and adjust the flavor balance with additional lemon juice, salt and pepper.
• Stir in the rice. Serve immediately.

INSTANT POT WILD RICE SOUP

Steps:

• Put all the ingredients in the first list into the Instant Pot (affiliate link). Cook for 45 minutes (manual, high pressure). Release steam using the valve on top.
• When the soup is done, melt the butter in a saucepan. Whisk in the flour. Let the mixture cook for a minute or two to remove the floury taste. Whisk the milk, a little bit at a time, until you have a smooth, thickened sauce. Throw a little salt in there for good measure.
• Mix the creamy sauce with the soup in the instant pot. Voila! Mushroom Wild Rice Soup.

SLOW-COOKED VEGETABLE WILD RICE SOUP

Steps:

• Combine all ingredients in a 6- or 7-qt. slow cooker. Cover and cook on high until rice and vegetables are tender, 5-6 hours. Discard bay leaves and thyme sprigs before serving. If desired, remove leaves from remaining thyme sprigs and sprinkle over soup when serving.

MUSHROOM & WILD RICE SOUP

Steps:

• In a small saucepan, bring water to a boil; add dried mushrooms. Remove from heat; let stand 25-30 minutes or until softened., Using a slotted spoon, remove mushrooms; rinse. Trim and discard stems from shiitake mushrooms. Chop mushrooms. Strain soaking liquid through a fine-mesh strainer. Reserve mushrooms and soaking liquid., In a Dutch oven, heat butter over medium-high heat. Add onion; cook and stir until tender. Add fresh and baby portobello mushrooms; cook and stir until tender. Add garlic; cook 1 minute longer., Stir in broth, rice mix with contents of seasoning packet, reserved dried mushrooms and soaking liquid, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until rice is tender., In a small bowl, mix water and cornstarch until smooth; stir into soup. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in cream; heat through.

WILD RICE MUSHROOM SOUP

Steps:

• Add all the ingredients except kale, to the inner pot. Add broth, and mix well.
• Turn ON pressure cook (high) for 30 minutes. Followed by 10 minutes of natural pressure release.
• In a saucepan, melt butter over medium-high heat. Add flour and sauté for a minute, or the raw smell of flour is gone.
• Gradually whisk in milk. Simmer the mixture for 2-3 minutes, to slightly thicken.
• Open the Instant Pot lid. Discard bay leaf, and sprigs of fresh herbs (if using).
• Turn on sauté mode (normal). Add kale, roux mixture, and freshly grated nutmeg.
• Simmer the soup for 3-5 minutes, or to the desired consistency, stirring occasionally. Turn OFF sauté.Note: The soup will thicken as it cools down.
• Enjoy wild rice mushroom soup with some salad and some crusty bread!
• In a large, heavy-bottomed pot, add all the ingredients except kale. Add broth, and mix well.
• Bring the soup to a boil, and cover with a lid. Reduce heat to low. Simmer the soup for 45-50 minutes, or the rice is tender.
• In a saucepan, melt butter over medium-high heat. Add flour and sauté for a minute, or the raw smell of flour is gone.
• Gradually whisk in milk. Simmer the mixture for 2-3 minutes, to slightly thicken.
• Discard bay leaf, and sprigs of fresh herbs (if using).
• Add kale, roux mixture, and freshly grated nutmeg.
• Simmer the soup for 3-5 minutes, or to the desired consistency, stirring occasionally. Turn OFF the heat.Note: The soup will thicken as it cools down.
• Enjoy wild rice mushroom soup with some salad and some crusty bread!

CREAMY WILD RICE MUSHROOM SOUP

Steps:

• Heat a large soup pot or Dutch Oven (I like my 7.25 quart Le Creuset Enameled Dutch Oven) over medium-high heat. Once hot, add 2 Tablespoons butter and allow to melt. Add mushrooms then stir to coat in butter and saute until the mushrooms release their liquid, the liquid cooks off, and they begin to turn golden brown, 8-10 minutes, stirring often and turning the heat down slightly if they begin to burn. Add garlic and season with salt then continue to saute until the mushrooms are deep golden brown and become dry/tacky, 7-8 more minutes. Scoop into a bowl or plate then set aside.
• Turn heat down to medium then melt remaining 2 Tablespoons butter in pot. Add carrots, celery, and shallot/onion then stir to coat in butter and season with salt and pepper. Saute until tender, 8-10 minutes, placing a lid on top of the pot to speed up the softening process if the vegetables are taking a long time to cook. Add dried thyme then saute for 1 more minute.
• Add rice, chicken stock, and cooked mushrooms into the pot then stir to combine. Turn heat up to high to bring mixture to a boil then place a lid on top, turn heat down to low, and simmer until rice is tender, 45-60 minutes (depending on the brand you use), stirring occasionally.
• In a small dish, whisk together flour and 1/4 cup milk until smooth. Add remaining 3/4 cup milk then stir to combine, and then stream mixture into soup and stir well. Simmer, uncovered, for 10 more minutes. Remove pot from heat then let sit and thicken for 20 minutes. Taste and add additional salt and pepper if necessary then scoop into bowls and serve.

WILD RICE, MUSHROOM, AND VEGETABLE SOUP

Steps:

• Coat a stock pot with nonstick cooking spray and heat over medium heat.
• Add first 6 ingredients and cook, stirring occasionally, until volume reduces by approximately 1/3.
• Add the diced tomatoes and stir well.
• Add the cauliflower, green beans, and zucchini.
• Cover with 7 cups of water, bring to a boil.
• Add bouillon and stir.
• When bouillon dissolves, add the rice and simmer for 1 hour, stirring occasionally.
• Add salt and pepper to taste.