Pan-Roasted Mushroom and Wild Rice Soup

recipe
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

Yield:

4 servings (serving size: 1 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 1 Minute
Cook: 12 Minutes

Nutritional 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

Ingredients

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

Preparation

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.

Note:

Cooking Light Fresh Food Fast,

Oxmoor House

April 2009
My Notes

Only you will be able to view, print, and edit this note.

Add Note