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You already are aware of how essential it is to have a fit and healthy heart. Here’s something for you to think about: if your heart is unhealthy then the rest of your body won’t be either. You already know that if you want your heart to be healthy, you have to stick to a good and healthy lifestyle and exercise regularly. Do you know, however, that there are a number of foods that can help your heart be healthy? In this article, you will discover which foods are great for your heart.
Believe it or not, beans are so great for your heart. It’s true that your nose won’t appreciate them so much, particularly the after effects of eating beans, but they’re really healthy food items. This doesn’t mean that simply eating beans will neutralize the effects of other bad foods you might be consuming. What this means is that substituting in edamame or red beans for the chicken on your green salad or eating a soy burger in place of the hamburger is what you need to do. Fortunately, beans are very tasty and who knows…you might not even miss consuming real meat.
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We hope you got benefit from reading it, now let’s go back to vickys creamy mushroom & wild rice soup, gf df ef sf nf recipe. You can have vickys creamy mushroom & wild rice soup, gf df ef sf nf using 15 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Vickys Creamy Mushroom & Wild Rice Soup, GF DF EF SF NF:
- Take 60 ml olive oil, divided
- Provide 225 g (8 oz) mixed fresh mushrooms - cremini, shiitake, oyster,
- Use chestnut, white etc, any varieties you choose are fine
- Prepare 1 onion, chopped
- Provide 2 carrots, chopped
- Get 2 celery sticks, chopped
- Prepare 4 cloves garlic, finely chopped
- Provide 2 tbsp gluten-free flour
- You need 240 ml (1 cup) dry white wine
- You need 960 ml (4 cups) vegetable stock
- Take 360 ml (1 & 1/2 cups) full fat coconut milk
- Get 175 g (1 cup) dry wild rice
- You need 1 tsp dried rosemary
- Provide to taste Salt & pepper
- Provide Chopped parsley to garnish
Instructions to make Vickys Creamy Mushroom & Wild Rice Soup, GF DF EF SF NF:
- Heat 2 tablespoons of the oil over medium heat then add the mushrooms in an even layer. Cook for 5 minutes then turn over and cook 5 minutes more until lightly browned
- Remove the mushrooms from the pan and let rest on a plate
- Heat the remaining oil in the pan then add the onion, carrots, celery and garlic. Cook for about 5 minutes then stir in the flour and cook 3 minutes more
- Add the wine and return the mushrooms to the pot. Bring to the boil then turn down to a simmer until the liquid has reduced by about half, around 4 minutes
- Stir in the stock, coconut milk, rice and dried rosemary. Bring to the boil then turn down to a simmer. Let simmer uncovered until the rice is tender, 45 - 60 minutes, stirring occasionally. Add a bit more water to the pan if needed
- Remove the pan from the heat and season with salt and pepper to taste. Ladle into bowls and sprinkle with fresh parsley
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