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Pan-Roasted Mushroom and Wild Rice Soup

Pan-Roasted Mushroom and Wild Rice Soup

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

Oxmoor House APRIL 2009

  • Yield: 4 servings (serving size: 1 cup)
  • Cook time: 12 Minutes
  • Prep time: 1 Minute

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.

Nutritional Information

Amount per serving
  • Calories: 214
  • Calories from fat: 37%
  • Fat: 9g
  • Saturated fat: 3.4g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 0.6g
  • Protein: 14g
  • Carbohydrate: 27.6g
  • Fiber: 2.2g
  • Cholesterol: 25mg
  • Iron: 0.9mg
  • Sodium: 742mg
  • Calcium: 300mg
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Pan-Roasted Mushroom and Wild Rice Soup Recipe

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