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Health Information Library Recipes Wild rice mushroom soup

Wild rice mushroom soup

Nutrition Facts

Serving Size About 1 1/2 cups
Calories 170

Amount Per Serving
Monounsaturated fat 3 g
Saturated fat 1 g
Total fat 5 g
Sodium 120 mg
Cholesterol 3 mg
Dietary fiber 2 g
Protein 8 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

A variety of mushrooms — portabella, shitake, oyster, chanterelle, cremini or porcini — will work in this soup.

Ingredients

(Serves 4)
  • 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

Directions

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. Serve warm.

Last Updated: May 30th, 2015