Pan-Roasted Mushroom and Wild Rice Soup

4 servings, 1 cup each 6 points plus 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

Pan-Roasted Mushroom and Wild Rice Soup
Pan-Roasted Mushroom and Wild Rice Soup

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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 $

Directions

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. Cooking Light Fresh Food Fast, Oxmoor House 2009

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