Wild Rice Mushroom Soup

Serves 4

Ingredients:

• 1 tablespoon olive oil
• Half a white onion, chopped
• ¼ cup chopped celery
• ¼ cup chopped carrots
• 1½ cups sliced fresh white mushrooms
• ½ cup white wine, or ½ cup low-sodium, fat-free chicken broth
• 2½ cups low-sodium, fat-free chicken broth
• 1 cup fat-free half-and-half
• 2 tablespoons flour
• ¼ teaspoon dried thyme
• Black pepper
• 1 cup cooked wild rice

Directions

Put olive oil in stockpot and bring to medium heat. Add chopped onion, celery and carrots. Cook until tender. Add mushrooms, white wine and chicken broth. Cover and heat through. In a bowl, blend half-and-half, flour, thyme and pepper. Then stir in cooked wild rice. Pour rice mixture into hot stockpot with vegetables. Cook over medium heat. Stir continually until thickened and bubbly.

Nutritional Analysis:

(per serving)


Serving size: 1½ cup

Calories: 170


Cholesterol: 6mg


Protein: 7 g


Sodium: 190mg


Carbohydrate: 20 g


Fiber: 1.5 g


Potassium: 379 mg


Total fat: 5 g


Saturated fat: 1 g