Recipe: Scrummy Creamy mushroom and wild rice soup

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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 Learn How to Improve Your Mood with Food.

Many of us think that comfort foods are terrible for us and that we must keep away from them. Sometimes, if your comfort food is a sugary food or some other junk food, this holds true. Otherwise, comfort foods may be really nourishing and good for you. There are some foods that, when you eat them, may boost your mood. If you seem to feel a little bit down and you need a happiness pick me up, try a couple of these.

Build a trail mix from seeds and/or nuts. Almonds, cashews, peanuts, pumpkin seeds, sunflower seeds, and so on are all wonderful for elevating your mood. This is because seeds and nuts have lots of magnesium which increases your brain's serotonin levels. Serotonin is the "feel good" chemical that tells your brain how you feel at all times. The more serotonin in your brain, the happier you'll feel. Not only that but nuts, particularly, are a great protein food source.

As you can see, you don't need to consume all that junk food when you are wanting to feel better! Try a few of these tips instead.

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 cook that.

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

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

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