The nutty taste and chewy texture of wild rice defines this creamy vegetarian soup.

Jennifer Kalinowski
Source: Better Homes and Gardens
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Creamy Wild Rice-Mushroom Soup

Ingredients

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Directions

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  • In a 5- to 6-qt. Dutch oven melt butter over medium heat. Add onion, carrots, and celery; cook 5 minutes or until softened, stirring occasionally. Add mushrooms and garlic; cook 10 to 15 minutes or until vegetables are tender and most of the mushroom liquid is evaporated, stirring frequently. Carefully add wine; cook and stir 1 minute more.

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  • Add broth, salt, and pepper to mushroom mixture. Bring to boiling; reduce heat. Simmer 10 minutes. In a small bowl combine cream and flour; stir into broth mixture. Cook and stir until slightly thickened and bubbly. Stir in Cooked Wild Rice and thyme. Return to boiling; reduce heat. Simmer 5 minutes to blend flavors.

  • Season soup to taste with additional salt and pepper. If desired, top servings with additional thyme.

*Tip

Or use two 8.8-oz. pouches cooked long grain and wild rice.

Nutrition Facts (Creamy Wild Rice-Mushroom Soup)

248 calories; 14 g total fat; 9 g saturated fat; 1 g polyunsaturated fat; 4 g monounsaturated fat; 42 mg cholesterol; 759 mg sodium. 466 mg potassium; 24 g carbohydrates; 2 g fiber; 5 g sugar; 6 g protein; 0 g trans fatty acid; 2874 IU vitamin a; 4 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 4 mg niacin equivalents; 0 mg vitamin b6; 47 mcg folate; 0 mcg vitamin b12; 55 mg calcium; 1 mg iron;

Cooked Wild Rice

Ingredients

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Directions

Instructions Checklist
  • In a medium saucepan combine the water, wild rice, and salt. Bring to boiling; reduce heat. Simmer, covered, 40 minutes or until tender. Drain if needed.

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