Wild Rice and Mushroom Soup Recipe

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Ingredients:

Serving

1 lb baby portobello mushrooms, chopped
2 tbsp olive oil
2 packages (6 oz each) long grain and wild rice mix
1 carton (32 oz) reduced-sodium beef broth
2 cups heavy whipping cream

Directions:

In a Dutch oven, saute mushrooms in oil until tender. Add the rice, contents of seasoning packets, broth and water. Bring to a boil. Reduce heat; cover and simmer for 25 minutes. Add cream and heat through. Yield: 8 servings (2 quarts).

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	189.01 Kcal (791 kJ)
Calories from fat	133.31 Kcal
		% Daily Value*
Total Fat	14.81g	23%
Cholesterol	41.1mg	14%
Sodium	314.67mg	13%
Potassium	110.88mg	2%
Total Carbs	10.33g	3%
Sugars	1.2g	5%
Dietary Fiber	0.85g	3%
Protein	4.57g	9%
Vitamin C	0.3mg	1%
Iron	40.3mg	224%
Calcium	32.5mg	3%

Amount Per 100 g
Calories	89.72 Kcal (376 kJ)
Calories from fat	63.28 Kcal
		% Daily Value*
Total Fat	7.03g	23%
Cholesterol	19.51mg	14%
Sodium	149.36mg	13%
Potassium	52.63mg	2%
Total Carbs	4.9g	3%
Sugars	0.57g	5%
Dietary Fiber	0.4g	3%
Protein	2.17g	9%
Vitamin C	0.1mg	1%
Iron	19.1mg	224%
Calcium	15.4mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

4.8

Points
5

PointsPlus

Good Points

saturated fat free,
low cholesterol

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