Wild Rice Mushroom Soup
A little leftover rice can go a long way in bringing together a simple soup that makes a satisfying meal for cold weather. Wild rice provides a nice texture and visual interest, but if you what you've got leftover is brown or even white, those will serve well too. Tip: If you don't want to use wine in your cooking, you can replace the wine in this with an equal amount of broth. If you want to make this vegetarian or vegan, mushroom broth is a good alternative to chicken broth here.
Nutrition
Calories: 199.3 kcalCarbohydrates: 24.7 gProtein: 11 gFat: 4.7 gSaturated Fat: 0.9 gCholesterol: 2.6 mgSodium: 134.6 mgPotassium: 556.5 mgFiber: 1.71 gSugar: 9.6 gCalcium: 206.3 mgIron: 1.3 mg
Ingredients
- 1 Tbsp. olive oil
- ½ onion chopped
- ¼ cup chopped celery
- ¼ cup chopped carrots
- 1½ cups sliced mushrooms
- ½ cup white wine
- 2½ cups low-sodium fat-free chicken broth
- 1 cup evaporated skim milk
- 2 Tbsp. flour
- ¼ tsp. thyme
- Pepper to taste
- 1 cup cooked wild rice
Instructions
- 1. Put olive oil in stockpot and bring to medium heat. Add chopped onion, celery, and carrots. Cook until tender (5-6 minutes)
- 2. Add mushrooms, white wine, and chicken broth. Cover and simmer until mushrooms are cooked (25-30 minutes).
- 3. Separately, whisk together evaporated skim milk, flour, thyme, and pepper. Stir in cooked wild rice.
- 4. Slowly rice mixture into pot. Simmer over medium, stirring continually, until thick (5-7 minutes).