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Recipe: Wild rice mushroom soup

Recipe: Wild rice mushroom soup

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

A variety of mushrooms — portabella, shitake, oyster, chanterelle, cremini or porcini — will work in this soup. Each type has its own unique flavor. They all have about the same number of calories.


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.


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

Exchange Data
Dash
Dairy 
Fats
Fruits 
Grains
Meat 
Nuts_Seeds_Drybeans 
Sweets 
Vegetables
Diabetes
Fats
Freefoods 
Fruits 
Meat 
Milk 
NonStarchyVegetables
Starches 
Sweets 
HWP
Carbs
Fats
Protein Dairy 
Sweets 
Vegetables 
NutrientAnalysis
Calcium 
Calories170 
Carbohydrate23 g 
Cholesterol3 mg 
Fiber2 g 
Monounsaturatedfat3 g 
Potassium 
Protein8 g 
Saturatedfat1 g 
ServingsizeAbout 1 1/2 cups 
Sodium120 mg 
TotalFat5 g 

2015-05-30

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