Description
A comforting soup made with wild rice, mushrooms, and vegetables in a creamy broth.
Ingredients
- 1 tablespoon olive oil
- ½ medium white onion, chopped
- ¼ cup celery, chopped
- ¼ cup carrots, chopped
- 1½ cups fresh white mushrooms, sliced
- ½ cup white wine (or low‑sodium fat‑free chicken or vegetable broth)
- 2½ cups low‑sodium, fat‑free chicken or vegetable broth
- 1 cup fat‑free half‑and‑half
- 2 tablespoons all‑purpose flour
- ½ teaspoon dried thyme
- Black pepper, to taste
- 1 cup cooked wild rice
Instructions
- Heat the olive oil in a stockpot over medium heat.
- Add chopped onion, celery, and carrots; cook until the vegetables are tender.
- Add sliced mushrooms, then pour in wine (or substituted broth), and additional broth; bring to a simmer.
- In a bowl, whisk together the half‑and‑half, flour, thyme, and black pepper.
- Add cooked wild rice to the pot.
- Stir in the half‑and‑half/flour mixture; cook over medium heat, stirring constantly until the soup thickens and becomes bubbly.
- Adjust seasoning, serve warm.
Notes
- To make it plant‑based, use non‑dairy milk (like cashew or soy) instead of half‑and‑half and use vegetable broth. :contentReference[oaicite:0]{index=0}
- Use low sodium broth and limit added salt for a heart‑healthy option. :contentReference[oaicite:1]{index=1}
- You can thicken with cornstarch or another gluten‑free thickener in place of flour if needed. :contentReference[oaicite:2]{index=2}
- Wild rice adds chewiness and fiber; make sure it’s fully cooked before adding to avoid undercooked texture. :contentReference[oaicite:3]{index=3}
Nutrition
- Serving Size: 1½ cups
- Calories: 173 kcal
- Sugar: 6 g
- Sodium: 113 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 4 mg
