Low Fat Mushroom And Wild Rice Soup Recipes

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MUSHROOM & WILD RICE SOUP



Mushroom & Wild Rice Soup image

You can tell how much I adore mushrooms by looking at this recipe. I used four varieties! The wild rice mix helps make it very easy. -Mary McVey, Colfax, North Carolina

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h10m

Yield 12 servings (2-1/4 quarts).

Number Of Ingredients 15

2-1/2 cups water
1 ounce dried porcini mushrooms
1 ounce dried shiitake mushrooms
3 tablespoons butter
1 small onion, finely chopped
1/2 pound sliced fresh mushrooms
1/2 pound sliced baby portobello mushrooms
3 garlic cloves, minced
4 cups chicken broth
1 package (6 ounces) long grain and wild rice mix
1/2 teaspoon salt
1/4 teaspoon white pepper
1/2 cup cold water
4 teaspoons cornstarch
1 cup heavy whipping cream

Steps:

  • In a small saucepan, bring water to a boil; add dried mushrooms. Remove from heat; let stand 25-30 minutes or until softened., Using a slotted spoon, remove mushrooms; rinse. Trim and discard stems from shiitake mushrooms. Chop mushrooms. Strain soaking liquid through a fine-mesh strainer. Reserve mushrooms and soaking liquid., In a Dutch oven, heat butter over medium-high heat. Add onion; cook and stir until tender. Add fresh and baby portobello mushrooms; cook and stir until tender. Add garlic; cook 1 minute longer., Stir in broth, rice mix with contents of seasoning packet, reserved dried mushrooms and soaking liquid, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until rice is tender., In a small bowl, mix water and cornstarch until smooth; stir into soup. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in cream; heat through.

Nutrition Facts : Calories 180 calories, Fat 10g fat (6g saturated fat), Cholesterol 32mg cholesterol, Sodium 625mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.

WILD RICE-MUSHROOM SOUP



Wild Rice-Mushroom Soup image

Looking for a delicious hearty soup? Try this flavorful classic made with all-natural yogurt.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h15m

Yield 6

Number Of Ingredients 12

1/2 cup uncooked wild rice
3 tablespoons butter or vegetable oil
2 medium stalks celery, sliced (1 cup)
1 medium onion, chopped (1/2 cup)
1 package (8 oz) sliced fresh mushrooms (3 cups)
1/4 cup Gold Medal™ all-purpose flour
1 teaspoon sugar
1/4 teaspoon pepper
3 cups Progresso™ chicken broth (from 32-oz carton)
3/4 cup chopped cooked ham or chicken
1 teaspoon Worcestershire sauce
1 cup Yoplait® All Natural Fat Free plain yogurt (from 2-lb container)

Steps:

  • Cook wild rice as directed on package.
  • Meanwhile, in 3-quart saucepan, melt butter over medium heat. Add celery, onion and mushrooms; cook about 5 minutes, stirring occasionally, until crisp-tender.
  • Stir in flour, sugar and pepper. Stir in cooked wild rice, broth, ham and Worcestershire sauce; cover and simmer 10 minutes over medium heat. Stir in yogurt; heat just until hot (do not boil).

Nutrition Facts : Calories 210, Carbohydrate 23 g, Cholesterol 25 mg, Fat 1, Fiber 2 g, Protein 11 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 950 mg, Sugar 6 g, TransFat 0 g

LOW FAT MUSHROOM AND WILD RICE SOUP



Low Fat Mushroom and Wild Rice Soup image

Make and share this Low Fat Mushroom and Wild Rice Soup recipe from Food.com.

Provided by healthycook26

Categories     Clear Soup

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 15

1 lb assorted fresh mushrooms, sliced
1 medium onion, chopped
2 carrots, diced
2 stalks celery, diced
3 garlic cloves, minced
1 tablespoon olive oil
2 teaspoons dried thyme
2 tablespoons flour
1 bay leaf
1/4 cup wild rice
1/4 cup brown rice
9 cups vegetable stock
salt
pepper
1/4 cup balsamic vinegar

Steps:

  • 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.

WILD RICE AND MUSHROOM SOUP



Wild Rice and Mushroom Soup image

Make and share this Wild Rice and Mushroom Soup recipe from Food.com.

Provided by Izzy Knight

Categories     One Dish Meal

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 10

4 1/2 cups fresh mushrooms, stems removed,thinly sliced (use whatever varity available)
1 large onion, chopped (1 cup)
2 stalks celery, chopped (1 cup)
4 tablespoons butter
1/2 cup flour
3 1/2 cups chicken broth
1 cup light cream
1/2 cup cooked wild rice, cooled
3/4 teaspoon dried marjoram
salt and pepper

Steps:

  • Cook mushrooms, celery and onion in butter over high heat until tender, stirring occasionally.
  • Sprinkle flour over vegetables and stir to combine.
  • Add broth.
  • Cook and stir until mixture thickens and bubbles.
  • Reduce heat.
  • Stir in light cream, cooked wild rice, marjoram and salt/pepper.
  • Cover and cook over low heat until heated through—about 5 minutes.
  • Garnish with fresh herbs.

Nutrition Facts : Calories 416.9, Fat 25, SaturatedFat 15, Cholesterol 70.1, Sodium 796.5, Carbohydrate 36.9, Fiber 3.3, Sugar 4.5, Protein 13.5

WILD RICE AND MUSHROOM SOUP



Wild Rice And Mushroom Soup image

Provided by Craig Claiborne And Pierre Franey

Categories     soups and stews, appetizer

Time 2h

Yield Eight to 10 servings

Number Of Ingredients 14

2 cups dried imported mushrooms, such as morels, chanterelles or porcini, about 3 ounces
5 tablespoons butter
1/4 cup finely minced garlic
2 cups finely chopped leeks
1/3 cup flour
1/2 cup dry white wine
4 cups fresh or canned chicken broth
Salt to taste, if desired
3/4 cup wild rice
6 ounces fresh mushrooms, preferably shiitake, although cultivated mushrooms may be used; thinly sliced, about 3 cups
1/2 teaspoon freshly squeezed lemon juice
1 teaspoon dry Sherry wine
Freshly ground pepper to taste
1 teaspoon finely chopped fresh thyme leaves, or use half the amount dried

Steps:

  • Put the dried mushrooms in a mixing bowl and add eight cups of lukewarm water. Let soak for 30 minutes or longer. When the mushrooms are softened, massage them to extract any sand or soil, then squeeze them dry. Set aside, reserving the soaking liquid. Line a sieve with a double thickness of cheesecloth and strain the soaking liquid through it. There should be about seven cups. Set aside.
  • Meanwhile, heat two tablespoons of the butter in a four-quart kettle or casserole and add the garlic and leeks. Cook, stirring often, about five minutes. Do not brown.
  • Coarsely chop the soaked dried mushrooms and add them to the kettle. Sprinkle with the flour and cook over low heat, stirring often, about five minutes. Stir briskly from the bottom to prevent sticking. Add the wine, chicken broth and reserved soaking liquid. Simmer, uncovered, about an hour and 10 minutes. There should be about 9 1/2 cups of soup.
  • Meanwhile, heat two tablespoons of the butter in a saucepan and add one and a half cups of water. Bring to the boil and add the salt and rice. Cover closely and cook 50 minutes, or until the rice has absorbed most of the liquid and is tender.
  • Strain the soup, reserving both liquids and solids. Put the solids into the container of a food processor or electric blender and blend thoroughly, then return them to the kettle and add the strained-off liquid.
  • Heat the remaining tablespoon of butter in a skillet and add the sliced fresh mushrooms. Cook about one minute, stirring. Stir in the lemon juice and Sherry. Add the sliced mushrooms and wild rice to the soup. Add salt and pepper to taste. Sprinkle with thyme. There should be about 10 cups of soup.

Nutrition Facts : @context http, Calories 152, UnsaturatedFat 2 grams, Carbohydrate 19 grams, Fat 6 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 435 milligrams, Sugar 2 grams, TransFat 0 grams

WILD RICE MUSHROOM SOUP



Wild Rice Mushroom Soup image

I think mushrooms often get used only as a seasoning or added flavor, but I think they are delicious enough to be the main part of a meal. This recipe uses a large quantity of mushrooms and the result is delicious. Even though this contains some dairy, it freezes quite well! -Wendy Campbell, New Wilmington, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 1h10m

Yield 8 servings (2 quarts).

Number Of Ingredients 10

1/2 cup uncooked wild rice
1-1/2 cups water
8 ounces smoked turkey sausage, sliced
1/3 cup all-purpose flour
1 carton (32 ounces) reduced-sodium chicken broth, divided
2 tablespoons butter
1 large onion, chopped
1/2 pound sliced fresh mushrooms
1 cup whole milk
1/4 teaspoon pepper

Steps:

  • In a small saucepan, combine wild rice and water; bring to a boil. Reduce heat; simmer, covered, until rice is tender, 40-45 minutes., In a large saucepan, cook and stir sausage over medium heat until lightly browned, 3-4 minutes. Remove from pan., Mix flour and 1/2 cup broth until smooth. In same pan, heat butter over medium heat; saute onion and mushrooms until tender, 4-5 minutes. Add remaining broth; gradually stir in flour mixture. Bring to a boil; cook and stir until slightly thickened, 2-3 minutes. Add milk, pepper, rice and sausage; heat through, stirring occasionally.

Nutrition Facts : Calories 157 calories, Fat 6g fat (3g saturated fat), Cholesterol 28mg cholesterol, Sodium 644mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 1g fiber), Protein 10g protein. Diabetic Exchanges

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