Beth's Homemade Cream of Mushroom and Rice Soup
Nutritional Info
- Servings Per Recipe: 13
- Amount Per Serving
- Calories: 148.8
- Total Fat: 6.6 g
- Cholesterol: 20.1 mg
- Sodium: 684.8 mg
- Total Carbs: 15.7 g
- Dietary Fiber: 1.1 g
- Protein: 3.6 g
View full nutritional breakdown of Beth's Homemade Cream of Mushroom and Rice Soup calories by ingredient
Introduction
Delicious, Filling, Incomparable, but NOT low calorie. Delicious, Filling, Incomparable, but NOT low calorie.Number of Servings: 13
Ingredients
-
3 T butter
1 medium onion
1 stalk celery
4 C sliced mushrooms (1 lb)
1/3 C dry white wine
2 C chicken broth
1 t thyme
1 t granulated garlic
1/2 C cold water
1/4 C flour
1 t basil
1 t salt
1/4 t pepper
2 t onion salt
1/4 C sherry
2 C light cream
1 pkg Uncle Ben's Long Grain and Wild Rice
Tips
Can leave out the rice, if desired
Directions
Dice and saute vegetables in butter.
Add white wine & chicken broth.
Simmer for 10 minutes.
In small bowl, mix water and flour.
Stir flour/water mixture into soup until thickened.
Season with thyme, granulated garlic, basil, salt, pepper, and onion salt.
Continue to cook over low heat for 15 minutes, adding sherry and light cream.
If desired, add rice.
Serving Size: makes 13 1 c servings
Add white wine & chicken broth.
Simmer for 10 minutes.
In small bowl, mix water and flour.
Stir flour/water mixture into soup until thickened.
Season with thyme, granulated garlic, basil, salt, pepper, and onion salt.
Continue to cook over low heat for 15 minutes, adding sherry and light cream.
If desired, add rice.
Serving Size: makes 13 1 c servings