This is how Creamy mushroom and wild rice soup can help you in weight loss
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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 Heart Friendly Foods You Must Eat.
You already are aware that you have to have a fit and healthy heart. Think about this: How can the rest of your body stay healthy if your heart is in bad shape? You already understand that daily exercise and a healthy lifestyle are crucial in terms of the total health of your heart. Did you know, however, that some specific foods are terrific for improving the health of your heart? Keep reading to learn which foods are beneficial for your heart.
Know that blueberries are terrific for your heart. Fact: Blueberries are high in antioxidants, in particular pterostilbene. Pterostilbene acts much like the resveratrol you will find in grapes. This particular antioxidant assists your body to be more efficient at breaking down your fats and cholesterol. The easier it is for your body to process fat and cholesterol, the less probable it is for those things to build up in your system and cause problems for your heart. That, essentially, helps your heart be in tip-top shape.
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We hope you got insight from reading it, now let’s go back to creamy mushroom and wild rice soup recipe. To make creamy mushroom and wild rice soup you only need 13 ingredients and 9 steps. Here is how you do it.
The ingredients needed to make Creamy mushroom and wild rice soup:
- Take 1 lb sliced baby bella mushrooms
- Prepare 2 cup shredded carrots
- Take 1 onion, diced
- Prepare 2 stalks celery, diced
- Use 1 tbsp minced garlic
- Prepare 1 tbsp olive oil
- You need 3 tbsp butter, divided
- Get 3 tbsp flour
- Provide 7 cup vegetable stock
- Get 4 oz wild rice
- Prepare 1/4 tsp salt
- Provide 3/4 tsp fresh ground black pepper
- Provide 1 can 12 ounces - evaporated milk
Steps 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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