Wild Rice & Mushroom Soup | Easy Vegan Soup Recipe | Instant Pot | No Onion | No Garlic
Wild Rice & Mushroom Soup is an earthy soup to take you right back to the forest. Get ready for this delicious melody of wild rice, mushrooms, fennel, and warm aromatic spices.
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????Serves 2
????Soup Base
▪120g Carrot
▪130g Celery
▪130g Wild Rice (Wild Rice Blend)
▪230g Mushrooms, Bella or Cremini
▪1180mL Water (about 5 cups)
▪15g Fennel
???? Seasoning
▪2ts Salt
▪1½ts Thyme
▪1TB Paprika
▪¼ts Turmeric
Mushrooms - Bella or Cremini are recommended. Other blends of mushrooms will also bring great texture and flavor.
Fennel - Any part of the fennel can be used. In this recipe we've specifically used the fine stalks and reserved the bulb for other cooking.
Salt - 1ts is used during cooking and the remaining 1ts is added once the soup is ready to serve
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Easy Corn Salad Sweet corn, bell peppers, and a combination of sour/savory spices create this quick punchy salad in about 10 minutes. Great when you're in a pinch for time and want to eat something healthy and fresh right now, or are packing lunches and need to put something together quick before school and work!
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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!
Lunds & Byerlys Wild Rice Soup
If you’re looking for something warm and cozy to serve your family, our classic Wild Rice Soup is it.
This thick, home-style soup recipe originated in the early 1980s in the St. Paul Byerly’s deli. It was originally produced in small batches and packaged in mason jars - and now you can make it at home for your own family!
For this video and more, visit LandB.mn/Videos
See full recipe here: LandB.mn/zJ2KmP
Vegan Wild Rice Mushroom Soup
This vegan wild rice mushroom soup is the perfect healthy dinner to enjoy on a chilly fall evening. Includes lots of vegetables and chewy wild rice, the broth is made extra rich and creamy without any added cream or dairy. It's easy, healthy and with a gluten-free option.
Find the full recipe here:
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