Mushroom and Wild Rice Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
6 14.5oz cans College Inn Garden Vegetable broth3 Tbsp. Canola Oil16 oz Baby Bella Mushrooms (Sliced)2 6 oz boxes of Uncle Ben's Long Grain and Wild Rice Original Recipe (Only use one packet of seasoning)12 oz.. Petite Carrots (whole)1/2 cup Onion - diced3 Stalks of celery, including leaves (chopped)1 can Chick Peas.
Sautee mushrooms in oil until almost tender. Add onions to mushrooms and continue sauteeing until tender. While mushroom and onions are sauteeing open the cans of broth and add to dutch oven. Heat broth on medium. When the mushrooms and onions are done add to the broth. Add carrots, celery, chick peas, rice and one packet of the seasoning mix. Bring to a boil and turn heat down to low and let simmer for 30 minutes. Turn heat down to warm and let cook for 1 hour. Enjoy!
You will notice that the rice will absorb a lot of the broth after a while, I will usually add a couple more cans of broth the next day, to thin it out a little.
Number of Servings: 12
Recipe submitted by SparkPeople user GINNY70.
You will notice that the rice will absorb a lot of the broth after a while, I will usually add a couple more cans of broth the next day, to thin it out a little.
Number of Servings: 12
Recipe submitted by SparkPeople user GINNY70.
Nutritional Info Amount Per Serving
- Calories: 244.9
- Total Fat: 3.9 g
- Cholesterol: 0.0 mg
- Sodium: 983.5 mg
- Total Carbs: 42.5 g
- Dietary Fiber: 2.7 g
- Protein: 7.2 g
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