Low Fat Mushroom and Wild Rice Soup

"Vegetarian friendly soup that is filling and good for you!"
 
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photo by Boomette photo by Boomette
photo by Boomette
Ready In:
1hr 30mins
Ingredients:
15
Serves:
6
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ingredients

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directions

  • For this soup, I use 1/2 lb button, 1/4 lb cremini and 1/4 lb shitake mushrooms.
  • In a large pot, sautee mushrooms in olive oil until browned.
  • Add onions, carrots, celery and garlic and sautee until tender.
  • Add flour and thyme and cook for 3-4 mins until flour is cooked into the vegetables.
  • Add stock, bay leaf and rice and bring to a boil.
  • Simmer soup covered for 45-60 mins until rice is tender.
  • Add salt and pepper to taste and balsamic vinegar if desired.

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Reviews

  1. I used white rice instead of brown rice. And I used chicken stock instead of vegetable stock. It's a wonderful soup. Great flavors from the mushrooms and wild rice. Thanks healthycook :) Made for PAC Fall 2011
     
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Tweaks

  1. I used white rice instead of brown rice. And I used chicken stock instead of vegetable stock. It's a wonderful soup. Great flavors from the mushrooms and wild rice. Thanks healthycook :) Made for PAC Fall 2011
     

RECIPE SUBMITTED BY

I'm a librarian and I live in Charlottesville, VA with my boyfriend and our cat. We love to eat and enjoy healthy foods. We mainly eat seafood and vegetarian friendly meals.
 
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