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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 Healthy Eating Doesn’t Have To Be Difficult.

Opting to eat healthily has marvelous benefits and is becoming a more popular way of life. There are numerous health conditions associated with a poor diet and there is a cost to the overall economy as people suffer from diseases such as heart disease and high blood pressure. While we’re incessantly being encouraged to adopt healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not good for us. It is likely that many people assume it will take great effort to eat a healthy diet or that they have to make a large scale change to how they live. Contrary to that information, individuals can alter their eating habits for the better by making a few small changes.

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As you can see, it’s not difficult to begin integrating healthy eating into your life.

We hope you got benefit from reading it, now let’s go back to creamy mushroom and wild rice soup recipe. You can have creamy mushroom and wild rice soup using 13 ingredients and 9 steps. Here is how you do that.

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

1. Prepare sliced baby bella mushrooms
2. Take shredded carrots
3. Prepare onion, diced
4. Use stalks celery, diced
5. You need minced garlic
6. Use olive oil
7. You need butter, divided
8. Use flour
9. Use vegetable stock
10. Take wild rice
11. Take salt
12. Use fresh ground black pepper
13. Take 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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