Winter Recipes: Episode 5

Wild Rice and Mushroom Soup

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Who says winter soups can’t be comforting and healthy? Enjoy this quick, high volume, low calorie soup.

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Wild Rice and Mushroom Soup

Yield: 6

Ingredients

• 2 Tbsp olive oil
• 2 Tbsp unsalted butter
• 1 yellow onion finely chopped
• 3/4 cup finely chopped carrot
• 1/2 cup finely chopped celery
• 8 oz cremini mushrooms, sliced
• 4 garlic cloves, minced
• 1 cup dry wild rice blend
• 1/2 tsp dried Thyme
• 1/2 tsp dried marjoram
• 1 tsp Kosher Salt
• 1/2 tsp- 1 tsp black pepper
• 4 cups of homemade chicken stock
• 2/3 cup heavy cream
• 1/3 cup parmesan cheese

Instructions

1. Heat oil and butter in Dutch oven or stock pot. Saute onion, carrots and celery for 6-8 minutes or until soft.
2. Add sliced mushrooms and stir to combine. Continue sauteing for 6-8 more minutes.
3. Add garlic and saute for 30 seconds.
4. Add rice and stir to coat. Let the rice cook for 2 minutes. Stir in Thyme, Marjoram, salt and pepper.
5. Add broth and 1 cup of water, stir well. Bring the mixture to a low boil. Reduce heat and cover. Simmer for 40 minutes or until rice is tender.
6. Remove lid and stir in heavy cream and parmesan cheese. Taste and adjust salt and pepper. Enjoy!

Nutrition Facts

Calories

350

Fat (grams)

22 g

Carbs (grams)

37 g

Fiber (grams)

5 g

Net carbs

32 g

Protein (grams)

8 g