Creamy Wild Rice Soup
This deliciously sublime soup is great for a starter or as a meal with focaccia bread and a green salad on the side.
2 tablespoons canola oil
1 medium onion, finely chopped
3 cups white mushrooms, sliced thick
1 cup Shiitake mushrooms
1 clove garlic, minced
1 1/2 cups chicken stock or broth
2 1/2 cups milk
1 bay leaf
1/2 teaspoon dried parsley
3 tablespoons all purpose flour
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground pepper
1 1/2 to 2 cups cooked wild rice
- Heat canola oil in frying pan. Sauté onion, mushrooms and garlic until tender.
Remove from heat.
- In medium saucepan, mix together chicken stock and milk over medium heat until it comes to a boil. Add mushroom mixture, bay leaf, parsley, flour, salt, pepper and wild rice to milk mixture. Stir occasionally and simmer for 20 to 30 minutes. Remove bay leaf and serve.
Makes 6 to 8 servings.
Nutritional Information Per Serving (1/6 of recipe): Calories 240; Fat 7g; Saturated Fat 1g; Cholesterol 5mg; Sodium 450mg; Carbohydrates 33g; Fiber 4g; Protein 0g.
Recipe and photograph courtesy of CanolaInfo.org.