Wild Rice Mushroom Soup

“I think mushrooms often get used only as a seasoning or added flavour, 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

Wild Rice Mushroom Soup
Wild Rice Mushroom Soup
Wild Rice Mushroom Soup
Servings Prep Time Cook Time
8servings (2 quarts) 10minutes 1hour
Servings Prep Time
8servings (2 quarts) 10minutes
Cook Time
1hour
Ingredients
Portions: servings (2 quarts)
Units:
Ingredients
Portions: servings (2 quarts)
Units:
Instructions
  1. In a small saucepan, combine wild rice and water; bring to a boil. Reduce heat; simmer, covered, until rice is tender, 40-45 minutes.
  2. In a large saucepan, cook and stir sausage over medium heat until lightly browned, 3-4 minutes. Remove from pan.
  3. 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.
Recipe Notes

Nutrition Facts
1 cup: 157 calories, 6g fat (3g saturated fat), 28mg cholesterol, 644mg sodium, 17g carbohydrate (4g sugars, 1g fiber), 10g protein.

Diabetic Exchanges: 1 starch, 1 lean meat, 1 fat.