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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. 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 make Creamy mushroom and wild rice soup:
- Take 1 lb sliced baby bella mushrooms
- Get 2 cup shredded carrots
- Get 1 onion, diced
- Use 2 stalks celery, diced
- Provide 1 tbsp minced garlic
- Prepare 1 tbsp olive oil
- You need 3 tbsp butter, divided
- Use 3 tbsp flour
- Get 7 cup vegetable stock
- You need 4 oz wild rice
- Use 1/4 tsp salt
- Take 3/4 tsp fresh ground black pepper
- You need 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 is very important to prepare foods safely to help stop harmful bacteria from spreading and growing. You can take some steps to help protect yourself and your family from the spread of harmful bacteria. Jump to table of contents Wash your hands
Your hands can quickly spread bacteria around the kitchen and onto food. It’s important to always wash your hands thoroughly with soap and warm water:
Before starting to prepare food After touching raw foods like poultry, meat and vegetables After visiting the toilet After touching the bin after touching pets
Don’t forget to dry your hands thoroughly too, because wet palms disperse bacteria more easily. Maintain worktops clean
Before you begin preparing food, it’s important worktops, kitchen utensils and chopping boards are all clean. If they have been touched by raw poultry, meat, eggs or vegetables you’ll want to wash them thoroughly.
You ought to shift dish cloths and tea towels frequently to avoid any bacteria growing on the material. Independent raw foods from ready-to-eat food
Raw foods such as fish, poultry and vegetables may contain dangerous bacteria which can spread very easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods away from ready-to-eat food, like salad, bread and fruit. That is because these types of food will not be cooked before you eat them, so any bacteria that get on the meals will not be murdered.
To help prevent bacteria from spreading:
Don’t let raw food such as meat, fish or vegetables touch other food Don’t prepare ready-to-eat food with a chopping board or knife that you have used to prepare uncooked food, unless they’ve been washed thoroughly first Wash your hands thoroughly after touching raw meat, fish or vegetables and before you touch anything else Cover raw fish or meat and shop on the bottom shelf of this fridge, where they can not touch or drip onto other foods Do not wash raw meat before cooking Wash, peel or cook veggies unless these are described as’ready-to-eat' on the packaging
Check the label
It’s important to read food labels to be sure everything you are going to use was saved correctly (according to some storage directions ) and none of the meals is past its’use by' date.
Food that goes off quickly usually has storage directions on the label that say how long you may keep the food and whether it must go from the refrigerator.
This kind of food frequently 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 tag. Use by dates
You shouldn’t use any food after the’use by' date, even when the food looks and smells fine, since it might contain harmful bacteria. Best before dates
The’best before' dates indicated on most foods are more about quality than security. When this date runs out, it doesn’t indicate that the food will probably be harmful, but its flavour, colour or texture might begin to deteriorate.
An exception to this can be eggs, which have a best before date of no more than 28 days after they are laid. After this date that the caliber of the egg will deteriorate if any salmonella germs are present, they can multiply to high levels and could make you sick.
If you plan to use an egg after its best before date, make certain you only use it in dishes at which it will be completely cooked, so that both white and yolk are solid, like in a cake or even as a walnut.
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