Creamy Mushroom Soup with Tomatoes & Wild Rice

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This recipe is easy enough for weeknights, but elegant enough to serve as a first course. Your guests will think they've been transported to a French bistro. Sprinkle some toasted pumpkin seeds and grated Gruyere cheese on top for a special garnish.

240
Calories
12g
Fat
9g
Protein
8
Servings

Ingredients

2 oz dried porcini mushrooms
1/4 c olive oil
1 large onion (chopped)
2 clv garlic (thinly sliced)
1 t salt
1/2 t dried thyme
1 t black pepper
2 lb white mushrooms (cleaned and sliced)
6 c chicken broth
1/2 c Stonyfield Organic Plain Whole Milk Yogurt
1/3 c Stonyfield Organic Heavy Whipping Cream
2 cn petite diced tomatoes (14.5 ounces each, drained)
2 1/2 c cooked wild rice
Nutrition Information: 
Serving Size: 
2 cups
Calories: 
240
Calories from Fat: 
110
Total Fat: 
12g
Total Fat Percent: 
18%
Saturated Fat: 
4g
Saturated Fat Percent: 
20%
Cholesterol: 
15mg
Cholesterol Percent: 
5%
Sodium: 
380mg
Sodium Percent: 
16%
Total Carbohydrate: 
25g
Total Carbohydrate Percent: 
8%
Dietary Fiber: 
3g
Dietary Fiber Percent: 
12%
Sugars: 
8g
Protein: 
9g
Protein Percent: 
18%
Vitamin A: 
15%
Vitamin C: 
35%
Calcium: 
6%
Iron: 
15%

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Preparation:

Step 1

Soak the dried mushrooms in 1 cup hot water for 20 minutes or until plump.

Step 2

Heat oil in a large saucepan over medium heat. Add onion, garlic, salt, thyme and pepper to pot and cook, stirring often, for 5 minutes or until softened.

Step 3

Increase heat to high and add white mushrooms to pot. Cook for 10 minutes, stirring occasionally. Stir in chicken broth, plumped mushrooms and mushroom soaking liquid. Bring to a boil over high heat. Reduce heat to low and simmer for 30 minutes. Carefully transfer soup to blender and puree until smooth, working in batches if necessary.

Step 4

Add yogurt and cream to blender and puree until well blended. Return soup to pot and stir in tomatoes and rice; cook over medium heat for 5 minutes or until heated through.

Ingredients

2 oz dried porcini mushrooms
1/4 c olive oil
1 large onion (chopped)
2 clv garlic (thinly sliced)
1 t salt
1/2 t dried thyme
1 t black pepper
2 lb white mushrooms (cleaned and sliced)
6 c chicken broth
1/2 c Stonyfield Organic Plain Whole Milk Yogurt
1/3 c Stonyfield Organic Heavy Whipping Cream
2 cn petite diced tomatoes (14.5 ounces each, drained)
2 1/2 c cooked wild rice
Nutrition Information: 
Serving Size: 
2 cups
Calories: 
240
Calories from Fat: 
110
Total Fat: 
12g
Total Fat Percent: 
18%
Saturated Fat: 
4g
Saturated Fat Percent: 
20%
Cholesterol: 
15mg
Cholesterol Percent: 
5%
Sodium: 
380mg
Sodium Percent: 
16%
Total Carbohydrate: 
25g
Total Carbohydrate Percent: 
8%
Dietary Fiber: 
3g
Dietary Fiber Percent: 
12%
Sugars: 
8g
Protein: 
9g
Protein Percent: 
18%
Vitamin A: 
15%
Vitamin C: 
35%
Calcium: 
6%
Iron: 
15%

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