Wild rice mushroom soup
A variety of mushrooms — portabella, shitake, oyster, chanterelle, cremini or porcini — will work in this soup.
Nutrition Facts
Serving Size: About 1 1/2 cups
Calories: 173
Serving size
About 1 1/2 cups
Calories
173
Monounsaturated fat
3 g
Saturated fat
1 g
Total fat
5 g
Sodium
113 mg
Cholesterol
4 mg
Dietary fiber
2 g
Protein
6 g
* Percent Daily Values are based on a 2,000 calorie diet.
Your daily values may be higher or lower depending on your calorie needs.
Your daily values may be higher or lower depending on your calorie needs.
Ingredients
(Serves 4)
- 1 tablespoon olive oil
- Half a white onion, chopped
- 1/4 cup chopped celery
- 1/4 cup chopped carrots
- 1 1/2 cups sliced fresh white mushrooms
- 1/2 cup white wine, or 1/2 cup low-sodium, fat-free chicken broth
- 2 1/2 cups low-sodium, fat-free chicken broth
- 1 cup fat-free half-and-half
- 2 tablespoons flour
- 1/4 teaspoon dried thyme
- Black pepper
- 1 cup cooked wild rice
Directions
Put olive oil in stockpot and bring to medium heat. Add chopped onion, celery and carrots. Cook until tender. Add mushrooms, white wine and chicken broth. Cover and heat through.
In a bowl, blend half-and-half, flour, thyme and pepper. Then stir in cooked wild rice. Pour rice mixture into hot stockpot with vegetables. Cook over medium heat. Stir continually until thickened and bubbly. Serve warm.
