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America’s Test Kitchen Wild Rice And Mushroom Soup Recipe

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Description

If you are looking for a hearty and satisfying soup recipe to warm you up on a chilly day, look no further than America’s Test Kitchen Wild Rice and Mushroom Soup Recipe. This delicious recipe is a twist on the classic mushroom soup recipe, adding the nutty flavor of wild rice to create a hearty and flavorful soup that is perfect for any occasion.

Prep Time

The prep time for this recipe is approximately 20 minutes.

Cook Time

The cook time for this recipe is approximately 1 hour and 15 minutes.

Ingredients

The ingredients needed for this recipe are as follows:
  • 1 cup wild rice
  • 6 cups water
  • 4 tablespoons unsalted butter
  • 1 onion, chopped fine
  • 2 carrots, peeled and chopped fine
  • 2 celery ribs, chopped fine
  • 1 pound white mushrooms, trimmed and sliced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 garlic cloves, minced
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 2 tablespoons minced fresh parsley leaves

Equipment

The equipment needed for this recipe are as follows:
  • Dutch oven or large pot
  • Measuring cups and spoons
  • Cutting board and knife
  • Wooden spoon

Method

  1. In a large pot or Dutch oven, combine the wild rice and water. Bring to a boil, then reduce heat to low and simmer, covered, until the rice is tender, about 45 minutes. Drain the rice and set aside.
  2. Meanwhile, in the same pot, melt the butter over medium heat. Add the onion, carrots, and celery and cook until the vegetables are softened, about 5 minutes.
  3. Add the mushrooms, salt, and pepper and cook until the mushrooms release their liquid and the liquid has evaporated, about 10 minutes.
  4. Add the garlic and flour and cook for about 1 minute.
  5. Gradually whisk in the chicken broth and bring to a simmer. Cook until the soup has thickened, about 10 minutes.
  6. Add the cooked rice and cream to the pot and simmer until heated through, about 5 minutes.
  7. Stir in the parsley and serve.

Notes

This soup can be made ahead of time and reheated. It can also be frozen for up to 3 months.

Nutrition Info

This recipe makes 8 servings. Each serving contains approximately:
  • Calories: 327
  • Total Fat: 20.5g
  • Saturated Fat: 12.4g
  • Cholesterol: 63mg
  • Sodium: 539mg
  • Total Carbohydrates: 28.8g
  • Dietary Fiber: 3.8g
  • Sugars: 3.8g
  • Protein: 9.3g

Recipe Tips

To make this recipe vegetarian, substitute vegetable broth for the chicken broth. To make it vegan, also substitute the heavy cream with a non-dairy alternative such as coconut milk or almond milk. For added flavor, try adding some chopped bacon or croutons on top of the soup before serving. Enjoy this delicious and hearty soup on a cold winter day!

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