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Before you jump to Carrot And Mushroom Rice Soup recipe, you may want to read this short interesting healthy tips about Exactly Why Are Apples So Good For Your Health.
I am certain you’ve heard that you should be eating an apple a day but did you ever wonder why this is important? You might know men and women that live by this and also demand that their children live by this principle as well. This concept is known all over the world and individuals just take it as fact without knowing if this is actually true. In our research we have learned why you are told to eat an apple a day and we will be discussing that with you here.
Cornell University did a study on the effect apples have on the brain. While carrying out their study they learned that, quercetin, which is found in apples helps maintain healthy brain cells. And due to this you will see that apples can actually help people prevent the symptoms of Alzheimer’s.
I hope I have revealed some good information that defined why apples are so healthy for you. In this article we just dealt with a few of the benefits of eating an apple a day. All the benefits would take us to much time to include in this write-up, nevertheless the information is out there. I really hope that the next time you go to the grocery store you end up getting plenty of apples. You will see that your overall health could greatly be benefited by eating apples.
We hope you got insight from reading it, now let’s go back to carrot and mushroom rice soup recipe. To make carrot and mushroom rice soup you only need 8 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to cook Carrot And Mushroom Rice Soup:
- Provide 1 can beef stock
- Use 1 can button mushroom
- Take 2 carrot
- Prepare 1/2 cup water
- Get 1 small bayleaf
- Take 1 tsp dried thyme
- Provide RICE
- Provide 2 cup cooked leftover rice
Steps to make Carrot And Mushroom Rice Soup:
- put all ingredients in a pan and bring to a boil then simmer for 6 minutes till carrot are slight soft
- add rice and water mix well and simmer another 3 minute
- off heat once rice had almost absord the stock then serve immediately
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