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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 Make Healthy Eating A Part of Your Day-To-Day Life.

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These types of changes are possible with all sorts of foods and can apply to the oils you cook in and the spread you use on bread. For instance, monounsaturated fat like as olive oil can be helpful in offsetting the bad cholesterol in your diet. It can also be healthy for your skin since it is a superb source of vitamin E. If you currently consume plenty of fresh fruits and leafy greens, you may want to think about where you’re buying them and if it’s the best source. Organic foods are a great alternative and will reduce any possible exposure to harmful chemical substances. You can ensure that you’re getting the most nutritional benefits from your fresh produce if you can locate a local supplier because you will be able to purchase the fruit when it is the freshest and ripest.

As you can see, it’s not hard to begin incorporating 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. To cook creamy mushroom and wild rice soup you need 13 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to prepare Creamy mushroom and wild rice soup:

1. Use 1 lb sliced baby bella mushrooms
2. You need 2 cup shredded carrots
3. Use 1 onion, diced
4. Use 2 stalks celery, diced
5. Provide 1 tbsp minced garlic
6. Take 1 tbsp olive oil
7. Provide 3 tbsp butter, divided
8. Take 3 tbsp flour
9. Prepare 7 cup vegetable stock
10. Provide 4 oz wild rice
11. Prepare 1/4 tsp salt
12. Take 3/4 tsp fresh ground black pepper
13. Get 1 can 12 ounces - evaporated milk

Steps 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.

I used Uncle Bens Wild Rice. It came with a spice packet. I wasn't sure if I was supposed to put it in. I did, and I loved this "soup." It was more like a stew. A truly delicious soup and the aroma while it was cooking was just divine. :) I doubled the recipe, then used proportionally more sliced mushrooms.

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