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
|Servings||Prep Time||Cook Time|
|8servings (2 quarts)||10minutes||1hour|
|8servings (2 quarts)||10minutes|
- 1/2 cup uncooked wild rice
- 1-1/2 cups water
- 8 oz smoked turkey sausage sliced
- 1/3 cup all-purpose flour
- 1 carton (32 oz) reduced-sodium chicken broth divided
- 2 tbsp butter
- 1 large onion chopped
- 1/2 lb sliced fresh mushrooms
- 1 cup whole milk
- 1/4 tsp pepper
Portions: servings (2 quarts)
- 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.
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.