Creamy mushroom and wild rice soup

Name: Creamy mushroom and wild rice soup
Cuisine: American
Ingredients: 1 lb sliced baby bella mushrooms; 2 cup shredded carrots; 1 onion, diced; 2 stalks celery, diced; 1 tbsp minced garlic; 1 tbsp olive oil; 3 tbsp butter, divided; 3 tbsp flour; 7 cup vegetable stock; 4 oz wild rice; 1/4 tsp salt; 3/4 tsp fresh ground black pepper; 1 can (12 ounces) - evaporated milk

Mrsrachaelr @cook_2918626

Easy and really good.

Mrsrachaelr @cook_2918626

Easy and really good.

Saved

Ingredients

1 lbsliced baby bella mushrooms
2 cupshredded carrots
1onion, diced
2 stalkscelery, diced
1 tbspminced garlic
1 tbspolive oil
3 tbspbutter, divided
3 tbspflour
7 cupvegetable stock
4 ozwild rice
1/4 tspsalt
3/4 tspfresh ground black pepper
1 can (12 ounces)- evaporated milk

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Steps

1

Place olive oil and 1 tablespoon butter in large stock pot over medium high heat.
2

Add mushrooms, onion, carrots, and garlic. Saute 10 minutes, or until tender.
3

Remove and reserve veggies and any juices from stock pot and turn heat down to medium.
4

Make roux: add remaining 2 tablespoons butter. When melted, whisk in flour. Cook and whisk over medium until golden and nutty smelling, about 5 minutes.
5

Slowly whisk 3 cups stock into roux, about 1/2 cup at a time, until smooth and bubbly.
6

When roux and stock are incorporated, add rice, remaining stock, reserved veggies and their juices, and salt and pepper.
7

Cover and simmer until rice is done, about one hour.
8

Add evaporated milk and heat through but do not boil.