Creamy Wild Rice and Mushroom Soup

http://ohmyveggies.com/recipe-creamy-wild-rice-mushroom-soup/

This soup was exactly what I needed when I was feeling sick. It reminded me of home, of chilly winters, of snow soaking through my boots and numb toes–okay, maybe I don’t miss everything about the Midwest. But it did remind me of the food I grew up on. Total comfort food.
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Creamy Wild Rice & Mushroom Soup

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 4 servings

Creamy Wild Rice & Mushroom Soup

This Creamy Wild Rice & Mushroom Soup is made lighter by replacing heavy cream with sour cream. Adapted from Eating Well's Cream of Turkey & Wild Rice.

Ingredients

1 tbsp. olive oil
1 lb. white or cremini mushrooms, sliced
1 c. celery, chopped
1 c. carrots, chopped
1 medium shallot, chopped
1/4 c. all-purpose flour
salt + pepper to taste
1/3 c. white wine
1 tsp. dried thyme
4 c. vegetable broth
1 c. instant or cooked wild rice
3/4 c. reduced-fat sour cream
2 tbsp. chopped fresh parsley

Instructions

Heat oil in a Dutch oven over medium heat. Add mushrooms, celery, carrots, and shallot and cook, stirring often, until softened (5-7 minutes). Stir in flour, salt, and pepper and cook for 2 minutes, stirring constantly. Add white wine and thyme; increase heat to medium-high and cook 2 minutes more.
Add broth to Dutch oven and bring to a boil. If you're using instant rice, add it now and reduce heat to a simmer. Cover and cook until rice is tender, 5-7 minutes, then stir in sour cream and parsley. If you're using cooked rice, once soup has come to a boil, reduce heat to a simmer and stir in rice, sour cream, and parsley.

Cream of Mushroom Soup

http://www.bettycrocker.com/recipes/slow-cooker-north-woods-wild-rice-soup/

PREP TIME 20 Min
TOTAL TIME 6 Hr 40 Min
SERVINGS 6

2 teaspoons vegetable oil
1 medium onion, chopped (1/2 cup)
2 medium stalks celery, diced (1 cup)
2 medium carrots, diced (1 cup)
1 cup diced smoked turkey (6 ounces)
1/2 cup uncooked wild rice
1 teaspoon dried tarragon leaves
1/4 teaspoon pepper
3 1/2 cups Progresso® chicken broth (from 32-ounce carton)
1 can (12 ounces) evaporated fat-free milk
1/3 cup Gold Medal® all-purpose flour
1 cup Green Giant® Valley Fresh Steamers™ frozen sweet peas, thawed
2 tablespoons dry sherry, if desired

1 In 10-inch skillet, heat oil over medium heat. Cook onion in oil about 4 minutes, stirring occasionally, until tender.
2 Place onion, celery, carrots, turkey, wild rice, tarragon and pepper in 3 1/2- to 4-quart slow cooker. Pour broth over top.
3 Cover and cook on low heat setting 6 to 8 hours or until wild rice and vegetables are tender. Stir in peas last 15 minutes of cooking.
4 Mix milk and flour; stir into soup. Cover and cook about 20 minutes or until thickened.

Expert Tips

You can use any kind of chicken broth--homemade, canned or broth made from bouillon granules.

Make this hot and hearty soup the mainstay of a simple meal. Serve with whole-grain rolls or assorted crackers.
Got questions? Our experts have the answers. Ask Betty now.
Nutrition Information:

1 Serving (1 Serving)

Calories 230
(Calories from Fat 20),

Total Fat 2 1/2g
(Saturated Fat 0g,
Trans Fat 0g),
Cholesterol 25mg;
Sodium 630mg;
Total Carbohydrate 32g
(Dietary Fiber 3g,
Sugars 11g),
Protein 19g;

Percent Daily Value*:

Exchanges:

1 Starch;
0 Fruit;
1 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
1 Vegetable;
2 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
0 Fat;

Carbohydrate Choices: 2

*Percent Daily Values are based on a 2,000 calorie diet.