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Wild rice mushroom soup
Print Products and services By Mayo Clinic Staff
Dietitian s tip
Each variety of mushroom has its own unique flavor. They all have about the same number of calories. To make this plant based, use vegetable broth and a milk substitute.
Number of servings
Serves 4
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
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.
Grains and grain products 3/4 Vegetables 2 Dairy foods (low-fat or fat-free) 1/4 Fats and oils 1 DASH diet: Recommended servings Sample DASH menus
Mayo Clinic Healthy Weight Pyramid Servings
Protein and dairy 1/4 Fats 1 Vegetables 1 Carbohydrates 3/4
Diabetes Meal Plan Choices
Milk and milk products 1/4 Fats 1 Nonstarchy vegetables 1 Starches 3/4 This recipe is one of 400 recipes collected in the "Fix-It and Enjoy-It! Healthy Cookbook" published by Good Books. ShareTweet Aug. 02, 2022
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