Wild Rice, Mushroom and Chicken Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 14
Ingredients
1 cup uncooked wild rice2 chicken boullion cubes4 cups water1 can 49.5 oz. (6 cups) chicken broth1 cup chopped celery1 cup diced onion1/2 cup grated carrots1 lb. portabella mushrooms, sliced2 tablespoons olive oil2 tablespoons flour1 oz. dried porcini or other dried mushrooms1-1/2 cup boiling water
Combine the rice, boullion cubes and 4 cups water. Bring to a boil, cover and simmer slowly until rice is done, about 1 hour.
In a 2 cup measing cup, pour 1-1/2 cups of boiling water over the dried mushrooms.
In a heavy saucepan, saute the carrots, onion, celery, and portabella mushrooms until the mushrooms have lost their moisture and that liquid is evaporated, about 10 minutes. Sprinkle the vegetables with the flour and cook, stirring until the flour is incorporated well, about three minutes. Scoop the dried mushrooms out of the water and chop them. Add enough water to the water that the mushrooms were soaking in to make 2 cups. Slowly add broth, dried mushrooms, mushroom "water", and chicken to the saucepan. Simmer for about 20 minutes until the vegetables are thoroughly cooked and flavors are blended. Add the wild rice and cook until hot.
Serving Size: Makes 14 1-cup servings, 114 calories each
In a 2 cup measing cup, pour 1-1/2 cups of boiling water over the dried mushrooms.
In a heavy saucepan, saute the carrots, onion, celery, and portabella mushrooms until the mushrooms have lost their moisture and that liquid is evaporated, about 10 minutes. Sprinkle the vegetables with the flour and cook, stirring until the flour is incorporated well, about three minutes. Scoop the dried mushrooms out of the water and chop them. Add enough water to the water that the mushrooms were soaking in to make 2 cups. Slowly add broth, dried mushrooms, mushroom "water", and chicken to the saucepan. Simmer for about 20 minutes until the vegetables are thoroughly cooked and flavors are blended. Add the wild rice and cook until hot.
Serving Size: Makes 14 1-cup servings, 114 calories each
Nutritional Info Amount Per Serving
- Calories: 113.8
- Total Fat: 2.5 g
- Cholesterol: 14.1 mg
- Sodium: 406.5 mg
- Total Carbs: 13.7 g
- Dietary Fiber: 1.9 g
- Protein: 10.0 g
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