Wild Rice and Mushroom Soup with Chicken

Photo: Randy Mayor; Styling: Jan Gautro
Add sliced whole wheat French bread and mixed salad greens to complete the menu.

Yield:

4 servings (serving size: 1 1/2 cups)

Recipe from

Nutritional Information

Calories 281
Caloriesfromfat 24 %
Fat 7.5 g
Satfat 1.9 g
Monofat 3.8 g
Polyfat 1.3 g
Protein 28.9 g
Carbohydrate 23 g
Fiber 4 g
Cholesterol 62 mg
Iron 2.8 mg
Sodium 541 mg
Calcium 42 mg

Ingredients

4 cups fat-free, less-sodium chicken broth, divided
1 (2.75-ounce) package quick-cooking wild rice (such as Gourmet House)
1 tablespoon olive oil
1/2 cup prechopped onion
1/2 cup chopped red bell pepper
1/3 cup matchstick-cut carrots
1 teaspoon bottled minced garlic
1/2 teaspoon dried thyme
1 teaspoon butter
2 (4-ounce) packages presliced exotic mushroom blend (such as shiitake, cremini, and oyster)
2 cups shredded cooked chicken breast
1/8 teaspoon salt
1/8 teaspoon black pepper

Preparation

1. Bring 1 1/3 cups broth to a boil in a medium saucepan; add rice to pan. Cover, reduce heat, and simmer 5 minutes or until liquid is absorbed. Set aside.

2. Heat oil in a Dutch oven over medium-high heat. Add onion and next 4 ingredients (through thyme) to pan; sauté 3 minutes, stirring occasionally. Stir in butter and mushrooms; sauté 3 minutes or until lightly browned. Add remaining 2 2/3 cups broth, rice, chicken, salt, and pepper to pan; cook 3 minutes or until thoroughly heated, stirring occasionally.

Note:

Martha Condra,

November 2008