Wild Rice Mushroom Soup

By TMarie

Ingredients

• 1 tablespoon olive oil
• Half a white onion, chopped
• 1/4 cup chopped celery
• 1/4 cup chopped carrots
• 1 1/2 cups sliced fresh white mushrooms
• 1/2 cup white wine, or 1/2 cup low-sodium, fat-free chicken broth
• 2 1/2 cups low-sodium, fat-free chicken broth
• 1 cup fat-free half-and-half
• 2 tablespoons flour
• 1/4 teaspoon dried thyme
• Black pepper
• 1 cup cooked wild rice

Details

Servings 4
Adapted from mayoclinic.com

Preparation

Step 1

Put olive oil in stockpot and bring to medium heat. Add chopped onion, celery and carrots. Cook until tender. Add mushrooms, white wine and chicken broth. Cover and heat through. In a bowl, blend half-and-half, flour, thyme and pepper. Then stir in cooked wild rice. Pour rice mixture into hot stockpot with vegetables. Cook over medium heat. Stir continually until thickened and bubbly.

Calories 170 Cholesterol 6 mg
Protein 7 g Sodium 190 mg
Carbohydrate 20 g Fiber 1.5 g
Total fat 5 g Potassium 379 mg
Saturated fat 1 g Calcium 74 mg
Monounsaturated fat 3 g