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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 Suggestions For Living Green And Spending less In The Kitchen.
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As you can see, there are many little elements that you can do to save energy, and save money, in the kitchen alone. It is reasonably straightforward to live green, after all. A lot of it really is basically using common sense.
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 do it.
The ingredients needed to prepare Creamy mushroom and wild rice soup:
- Use 1 lb of sliced baby bella mushrooms.
- Get 2 cup of shredded carrots.
- You need 1 of onion, diced.
- Get 2 of stalks celery, diced.
- Prepare 1 tbsp of minced garlic.
- Provide 1 tbsp of olive oil.
- Get 3 tbsp of butter, divided.
- Provide 3 tbsp of flour.
- Prepare 7 cup of vegetable stock.
- Provide 4 oz of wild rice.
- Use 1/4 tsp of salt.
- You need 3/4 tsp of fresh ground black pepper.
- Take 1 can 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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