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Pan-Roasted Mushroom and Wild Rice Soup

Prep time 1 min
Cook time 12 mins
Yield 4 servings (serving size: 1 cup)
The earthy flavor and meaty texture of mushrooms transforms a few simple ingredients into a mouthwatering soup. Use a packaged gourmet blend or any combination of cremini, shiitake, oyster, and button mushrooms.Prep: 1 minute; Cook: 12 minutes


  • 1 tablespoon olive oil
  • 1 (4-ounce) package fresh gourmet-blend mushrooms
  • 1 cup refrigerated prechopped celery, onion, and bell pepper mix
  • 1 (2.75-ounce) package quick-cooking wild rice (such as Gourmet House)
  • 1 (6-ounce) package light garlic-and-herb spreadable cheese wedges (such as The Laughing Cow)
  • 2 cups 1% low-fat milk
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt

Nutrition Information

  • calories 214
  • caloriesfromfat 37 %
  • fat 9 g
  • satfat 3.4 g
  • monofat 2.9 g
  • polyfat 0.6 g
  • protein 14 g
  • carbohydrate 27.6 g
  • fiber 2.2 g
  • cholesterol 25 mg
  • iron 0.9 mg
  • sodium 742 mg
  • calcium 300 mg

How to Make It

  1. Heat oil in a large saucepan over medium-high heat. Add mushrooms and celery mixture; cook 6 to 7 minutes or until vegetables are browned, stirring occasionally.

  2. While mushroom mixture cooks, prepare rice according to package directions, omitting salt and fat. Unwrap cheese; chop into bite-sized pieces.

  3. Add milk, cheese, thyme, pepper, and salt to mushroom mixture, stirring well; bring to a boil. Reduce heat; cook 3 minutes or until cheese melts and soup thickens. Stir in rice. Cook 1 minute or until heated.

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