Low Fat Mushroom and Wild Rice Soup |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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Vegetarian friendly soup that is filling and good for you! Ingredients:
1 lb assorted fresh mushrooms, sliced |
1 medium onion, chopped |
2 carrots, diced |
2 stalks celery, diced |
3 garlic cloves, minced |
1 tablespoon olive oil |
2 teaspoons dried thyme |
2 tablespoons flour |
1 bay leaf |
1/4 cup wild rice |
1/4 cup brown rice |
9 cups vegetable stock |
salt |
pepper |
1/4 cup balsamic vinegar |
Directions:
1. For this soup, I use 1/2 lb button, 1/4 lb cremini and 1/4 lb shitake mushrooms.
2. In a large pot, sautee mushrooms in olive oil until browned.
3. Add onions, carrots, celery and garlic and sautee until tender.
4. Add flour and thyme and cook for 3-4 mins until flour is cooked into the vegetables.
5. Add stock, bay leaf and rice and bring to a boil.
6. Simmer soup covered for 45-60 mins until rice is tender.
7. Add salt and pepper to taste and balsamic vinegar if desired.
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