Creamy mushroom and wild rice soup recipe. How to be a healthy weight balancing energy in and energy out
Reaching or maintaining a healthy weight is about balancing the energy we take in using the energy we burn off (energy out).
Tips for watching the energy you take in:
Enjoy many different foods from each of the five food groups in the amounts recommended Watch your portion sizes particularly foods and beverages which are high in kilo-joules Limit your consumption of energy-dense or large kilo-joule foods and drinks (check the kilo-joules on the menu when exercising ) Should you have an energy-dense meal, select meals or drinks that have fewer kilo-joules in other foods daily.
Tips for watching the energy you burn off:
Be active in as many ways as you can through the day take the stairs instead of the elevator, get off the bus a stop early and walk break up sitting time at work Exercise frequently at least 30 minutes of moderately intense activity on most occasions Do more activity when you eat more kilo-joules.
Achieving and maintaining a healthy weight is good for your overall energy and well-being and helps prevent several ailments.
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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. 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:
- Take 1 lb sliced baby bella mushrooms
- Provide 2 cup shredded carrots
- Prepare 1 onion, diced
- Provide 2 stalks celery, diced
- You need 1 tbsp minced garlic
- Use 1 tbsp olive oil
- Use 3 tbsp butter, divided
- Use 3 tbsp flour
- Get 7 cup vegetable stock
- Prepare 4 oz wild rice
- Get 1/4 tsp salt
- Use 3/4 tsp fresh ground black pepper
- Get 1 can 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.
Another thank you to our reader, herewith some tips of preparing food safely.
It’s extremely important to prepare food safely to help stop harmful bacteria from growing and spreading. It is possible to take some steps to help protect your own loved ones from the spread of harmful bacteria.
Wash your hands
Your hands can easily spread bacteria around the kitchen and onto food.
Before starting to prepare food After touching raw food such as meat, poultry and veggies After going to the toilet After touching the bin after touching pets
Don’t forget to wash your hands thoroughly as well, because wet palms spread bacteria more readily. Maintain worktops clean
Before you start preparing food, it’s significant worktops, kitchen utensils and chopping boards are clean. If they have been touched by raw meat, poultry, vegetables or eggs you will want to wash them completely.
You ought to shift dish cloths and tea towels frequently to avoid any bacteria growing on the substance. Separate raw foods from ready-to-eat food
Raw foods such as meat, fish and vegetables may contain dangerous bacteria which can spread very easily by touching:
other foods worktops chopping boards Knives
You should keep raw foods from ready-to-eat food, like salad, bread and fruit. This is because these types of food won’t be cooked before you eat them, so any germs that get on the meals won’t be murdered.
To help stop bacteria from spreading:
Do not let raw food like fish, poultry or vegetables touch other food Don’t prepare ready-to-eat food using a chopping board or knife that you have used to prepare uncooked meals, unless they have been washed thoroughly
Buy raw meat or fish and shop at the bottom shelf of the fridge where they can not touch or drip onto other foods
Wash, cook or peel veggies unless these are described as’ready-to-eat' on the packaging
Examine the label
It is very important to read food labels to make sure everything you are going to use was saved properly (based on any storage instructions) and none of the meals is past its’use by' date.
Food that goes off quickly usually has storage directions on the tag that say how long you may keep the food and if it needs to go from the fridge.
This kind of food often has particular packaging to keep it fresh for more. But it is going to go off immediately once you’ve opened it. For example, you may see’eat in two days of opening' on the label. Use by dates
You shouldn’t use any food after the’use by' date even if the food looks and smells nice, because it might contain harmful bacteria. Best before dates
The’best before' dates marked on many foods are more about quality than security. If this date runs out, it doesn’t indicate that the food will be detrimental, but its flavour, texture or colour might begin to deteriorate.
Following this date that the caliber of the egg will deteriorate and if any salmonella germs are present, they can multiply to high levels and may make you ill.
If your plan is on using an egg after its best before date, make certain you only use it in dishes where it’s going to be fully cooked, so that both white and yolk are solid, such as in a cake or as a hard-boiled egg.
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