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Creamy mushroom and wild rice soup
Creamy mushroom and wild rice soup

Before you jump to Creamy mushroom and wild rice soup recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.

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In order to see results, it is definitely not essential to drastically modify your eating habits. If you wish to commit to a wholesale change, that is OK but the main thing at first is to try to ensure that you are making more healthy eating choices. Sooner or later, you will probably see that you will eat more and more healthy food as your taste buds become accustomed to the change. As you continue your habit of eating healthier foods, you will discover that you won’t want to eat the old diet.

To sum up, it is easy to begin to make healthy eating a part of your daily lifestyle.

We hope you got benefit 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 achieve it.

The ingredients needed to make Creamy mushroom and wild rice soup:
  1. Use sliced baby bella mushrooms
  2. Provide shredded carrots
  3. You need onion, diced
  4. Get stalks celery, diced
  5. Provide minced garlic
  6. Provide olive oil
  7. Take butter, divided
  8. Use flour
  9. Get vegetable stock
  10. Get wild rice
  11. Prepare salt
  12. Prepare fresh ground black pepper
  13. Use 12 ounces - evaporated milk
Instructions to make Creamy mushroom and wild rice soup:
  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. Meanwhile, warm 3 cups stock, either in microwave or in a saucepan.
  6. Slowly whisk hot stock into roux, about 1/2 cup at a time, until smooth and bubbly.
  7. When roux and warmed stock are incorporated, add rice, remaining stock, reserved veggies and their juices, and salt and pepper.
  8. Cover and simmer until rice is done, about one hour.
  9. Add evaporated milk and heat through but do not boil.

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