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–+ servings
mushroom wild rice soup

Low-Calorie Mushroom Soup

Ann
A delicous, savory mushroom wild-rice soup.
5 from 3 votes
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Course Soup
Cuisine American
Servings 18 cups
Calories 87 kcal

Equipment

  • Kitchen knife
  • 6-8 quart pot

Ingredients
  

  • 1 tbsp olive oil extra virgin
  • 1 tbsp butter (optional)
  • 1 onion large (or 2 medium)
  • 24 oz white mushrooms
  • 24 oz any other type of mushrooms
  • 8 cups chicken broth low sodium
  • 8 cups vegetable broth
  • 2 cups water
  • 2-4 stems thyme fresh
  • 1-4 bay leaves
  • 1 cup wild rice (or wild rice blend) dry
  • salt and pepper to taste

Instructions
 

  • Heat a large pot and add the olive oil and butter (omit butter to keep recipe to 75 caloires/cup)
  • Dice onion and sauté in the oil on medium heat until soft, stirring frequently
  • Add sliced mushrooms, thyme, bay leaves, salt and pepper to the pot. Sauté and stir on medium heat until soft (10-15 minutes).
  • Add broth and water to pot and increase heat.
  • Bring to a boil, then reduce heat and simmer for at least 20 minutes
  • Remove thyme stems and bay leaves.
  • Bring back to boiling and add dry rice. Reduce heat and simmer according to the package instructions on the rice (about 45 minutes).

Notes

We serve this soup warm with a side of sliced apples, salad, or even a toasted English muffin topped with shredded parmesan cheese and Greek seasoning. 
We love pepper and will add about a tablespoon when we cook this recipe.

Nutrition

Serving: 11-cupCalories: 87kcalCarbohydrates: 13gProtein: 6gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.03gCholesterol: 2mgSodium: 43mgPotassium: 428mgFiber: 2gSugar: 2gVitamin A: 27IUVitamin C: 1mgCalcium: 17mgIron: 1mg
Keyword soup
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