Skip to main content
Close

Print This Recipe

Wild Rice Mushroom Soup

Two Stars Guiding Stars

  • Servings:

    4 (347 g) as an appetizer

  • Prep Time:

    15 minutes

  • Cook Time:

    40 minutes

Ingredients

A little leftover rice can go a long way in bringing together a simple soup that makes a satisfying meal for cold weather. Wild rice provides a nice texture and visual interest, but if you what you've got leftover is brown or even white, those will serve well too.Tip: If you don't want to use wine in your cooking, you can replace the wine in this with an equal amount of broth. If you want to make this vegetarian or vegan, mushroom broth is a good alternative to chicken broth here.
1 Tbsp. olive oil
1/2 onion, chopped
1/4 cup chopped celery
1/4 cup chopped carrots
1 1/2 cups sliced mushrooms
1/2 cup white wine
2 1/2 cups low-sodium, fat-free chicken broth
1 cup evaporated skim milk
2 Tbsp. flour
1/4 tsp. thyme
Pepper to taste
1 cup cooked wild rice
Wild Rice Mushroom Soup

Directions

1. Put olive oil in stockpot and bring to medium heat. Add chopped onion, celery, and carrots. Cook until tender (5-6 minutes)
2. Add mushrooms, white wine, and chicken broth. Cover and simmer until mushrooms are cooked (25-30 minutes).
3. Separately, whisk together evaporated skim milk, flour, thyme, and pepper. Stir in cooked wild rice.
4. Slowly rice mixture into pot. Simmer over medium, stirring continually, until thick (5-7 minutes).

Nutrition

Nutritional Facts
Servings 4 (347 g)
Base Nutrients
Calories 199 kcal (10%)
Calories from Fat 42 kcal (0%)
Total Fat 5 g (7%)
Saturated Fat 1 g (5%)
Cholesterol 3 mg (1%)
Sodium 135 mg (6%)
Total Carbohydrates 25 g (8%)
Dietary Fiber 2 g (7%)
Protein 11 g (18%)
Vitamins
Vitamin A n/a
Vitamin C 3 mg (3%)
Minerals
Calcium 206 mg (16%)
Iron 1 mg (7%)
loading