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Before you jump to Creamy mushroom and wild rice soup recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.
The benefits of healthy eating are nowadays being given more attention than ever before and there are good reasons why this is so. Poor diet is one factor in diseases such as heart disease and high blood pressure which can place a drain on the economy. While we’re incessantly being advised to follow healthy eating habits, it is also easier than ever to rely on fast food and other convenience items that are not good for us. In all probability, a lot of people think that it takes a great deal of work to eat healthily and that they will need to drastically change their way of life. In reality, however, just making a few modest changes can positively affect daily eating habits.
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Obviously, it’s easy to start integrating healthy eating into your daily routine.
We hope you got insight from reading it, now let’s go back to creamy mushroom and wild rice soup recipe. You can cook creamy mushroom and wild rice soup using 13 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to prepare Creamy mushroom and wild rice soup:
- Use of sliced baby bella mushrooms.
- You need of shredded carrots.
- Take of onion, diced.
- You need of stalks celery, diced.
- You need of minced garlic.
- Get of olive oil.
- Prepare of butter, divided.
- Use of flour.
- Get of vegetable stock.
- Take of wild rice.
- Take of salt.
- Prepare of fresh ground black pepper.
- You need of 12 ounces – evaporated milk.
Instructions to make Creamy mushroom and wild rice soup:
- Place olive oil and 1 tablespoon butter in large stock pot over medium high heat..
- Add mushrooms, onion, carrots, and garlic. Saute 10 minutes, or until tender..
- Remove and reserve veggies and any juices from stock pot and turn heat down to medium..
- 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..
- Meanwhile, warm 3 cups stock, either in microwave or in a saucepan..
- Slowly whisk hot stock into roux, about 1/2 cup at a time, until smooth and bubbly..
- When roux and warmed stock are incorporated, add rice, remaining stock, reserved veggies and their juices, and salt and pepper..
- Cover and simmer until rice is done, about one hour..
- Add evaporated milk and heat through but do not boil..
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