Sherried Mushroom and Rice Soup

Oxmoor House
Serve this rich-tasting mushroom soup as an opener for Fillet of Beef with Peppercorns, steamed asparagus, and whole wheat rolls.
2 servings


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Vegetable cooking spray
1 1/2 teaspoons reduced-calorie margarine
3/4 cup finely chopped celery
1/4 cup chopped onion
2 ounces fresh shiitake mushrooms, chopped
2 teaspoons all-purpose flour
1 1/4 cups evaporated skimmed milk, divided
2 tablespoons dry sherry
1/8 teaspoon pepper
Dash of salt
1/2 cup cooked long-grain rice (cooked without salt or fat)


Coat a large nonstick skillet with cooking spray; add margarine. Place over medium-high heat until margarine melts. Add celery, onion, and mushrooms; saute 3 to 4 minutes or until tender.

Combine flour and 2 tablespoons milk, stirring until smooth; add to vegetable mixture. Add remaining milk, sherry, pepper, and salt; cook, stirring constantly, until mixture is thickened. Stir in rice; reduce heat to low, and simmer 10 minutes.

Created date

August 2009

Nutritional Information

Calories 233
Caloriesfromfat 11 %
Fat 2.8 g
Satfat 0.2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 14.6 g
Carbohydrate 38 g
Fiber 0.0 g
Cholesterol 6 mg
Iron 0.0 mg
Sodium 337 mg
Calcium 0.0 mg