How to make Mushroomand Wild Rice Soup
Prep
Time: 10 minutes|Cook
Time: 2 hours|Serves:
1
onion, white, chopped (1/2 piece)
white wine (1/2 cup) or chicken broth, fat free, low sodium (1/2 cup)
thyme, dried (1/4 teaspoon)
carrots, chopped (1/4 cup)
milk, half and half, fat free (1 cup)
wild rice, cooked (1 cup)
olive oil, extra virgin (1 tablespoon)
celery, chopped (1/4 cup)
white mushrooms, fresh, sliced (1 ½ cups)
chicken broth, fat free, low sodium (2 ½ cups)
flour (2 tablespoons)
black pepper, freshly ground (1/2 teaspoon)
white wine (1/2 cup) or chicken broth, fat free, low sodium (1/2 cup)
thyme, dried (1/4 teaspoon)
carrots, chopped (1/4 cup)
milk, half and half, fat free (1 cup)
wild rice, cooked (1 cup)
olive oil, extra virgin (1 tablespoon)
celery, chopped (1/4 cup)
white mushrooms, fresh, sliced (1 ½ cups)
chicken broth, fat free, low sodium (2 ½ cups)
flour (2 tablespoons)
black pepper, freshly ground (1/2 teaspoon)
1. Heat a pot over medium heat and add the olive
oil.
2. Add the chopped onion and the carrots and
celery. Cook for two to
three minutes or until tender and fragrant.
three minutes or until tender and fragrant.
3. Pour in the chicken stock and white wine.
Also, add the mushrooms
and stir to combine. Cover and let the mixture heat through.
and stir to combine. Cover and let the mixture heat through.
4. Meanwhile, place the flour in a large bowl.
Add the milk, pepper
and thyme; stir to combine. Add the cooked rice and stir until well
blended.
and thyme; stir to combine. Add the cooked rice and stir until well
blended.
5. Transfer the rice mixture to the pot of
vegetables. Stir well before cooking over medium heat until bubbling and
thickened.
Per
Serving:
Calories: 270 Carbohydrates: 18.5g, Protein: 34.8g, Fat: 7.1g, Saturated
Fat: 0.7g, Polyunsaturated Fat: 6.4g, Cholesterol: 75mg, Sodium: 994mg,
Fiber: 1g
Calories: 270 Carbohydrates: 18.5g, Protein: 34.8g, Fat: 7.1g, Saturated
Fat: 0.7g, Polyunsaturated Fat: 6.4g, Cholesterol: 75mg, Sodium: 994mg,
Fiber: 1g
