Creamy Wild Rice Soup
Courtesy of CanolaInfo 6 Servings • 10 Min. Prep Time • 30 Min. Cook Time| Ingredients |
|---|
| 2 Tbsp. canola oil |
| 1 medium onion, finely chopped |
| 3 c. white mushrooms, sliced thick |
| 1 c. Shiitake mushrooms |
| 1 clove garlic, minced |
| 1- 1/2 c. chicken stock |
| 2-1/2 c. milk |
| 1 bay leaf |
| 1/2 tsp. parsley |
| 3 Tbsp. flour |
| 1/2 tsp. salt |
| 1/4 tsp. pepper |
| 1-1/2 to 2 c. cooked wild rice |
Directions:
1. Heat canola oil in frying pan. Saute onion, mushrooms and garlic until tender. Remove from heat.
2. In medium saucepan, mix together chicken stock and milk over medium heat until it comes to a boil. Add mushroom mixture, bay leaf, parsley, flour, salt, pepper and wild rice to milk mixture. Stir occasionally and simmer for 20 to 30 min. Remove bay leaf and Serve.
Nutrition:
Calories: 240; Total Fat: 7g; Saturated Fat: 1g; Cholesterol: 5mg; Total Carbs: 33g; Fiber: 4g; Protein: 0g; Sodium: 450mg;