Pan-Roasted Mushroom and Wild Rice Soup |
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Prep Time: 1 Minutes Cook Time: 12 Minutes |
Ready In: 13 Minutes Servings: 4 |
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The earthy flavor and meaty texture of mushrooms transforms a few simple ingredients into a mouthwatering soup. Use a packaged gourmet blend or any combination of cremini, shiitake, oyster, and button mushrooms. Ingredients:
1 tablespoon olive oil |
1 (4-ounce) package fresh gourmet-blend mushrooms |
1 cup refrigerated prechopped celery, onion, and bell pepper mix |
1 (2.75-ounce) package quick-cooking wild rice (such as gourmet house) |
1 (6-ounce) package light garlic-and-herb spreadable cheese wedges (such as the laughing cow) |
2 cups 1% low-fat milk |
1/2 teaspoon dried thyme |
1/2 teaspoon freshly ground black pepper |
1/4 teaspoon salt |
Directions:
1. Heat oil in a large saucepan over medium-high heat. Add mushrooms and celery mixture; cook 6 to 7 minutes or until vegetables are browned, stirring occasionally.
2. While mushroom mixture cooks, prepare rice according to package directions, omitting salt and fat. Unwrap cheese; chop into bite-sized pieces.
3. Add milk, cheese, thyme, pepper, and salt to mushroom mixture, stirring well; bring to a boil. Reduce heat; cook 3 minutes or until cheese melts and soup thickens. Stir in rice. Cook 1 minute or until heated.
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