Low Fat Mushroom And Wild Rice Soup Recipes

MUSHROOM & WILD RICE SOUP

Steps:

• In a small saucepan, bring water to a boil; add dried mushrooms. Remove from heat; let stand 25-30 minutes or until softened., Using a slotted spoon, remove mushrooms; rinse. Trim and discard stems from shiitake mushrooms. Chop mushrooms. Strain soaking liquid through a fine-mesh strainer. Reserve mushrooms and soaking liquid., In a Dutch oven, heat butter over medium-high heat. Add onion; cook and stir until tender. Add fresh and baby portobello mushrooms; cook and stir until tender. Add garlic; cook 1 minute longer., Stir in broth, rice mix with contents of seasoning packet, reserved dried mushrooms and soaking liquid, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until rice is tender., In a small bowl, mix water and cornstarch until smooth; stir into soup. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in cream; heat through.

WILD RICE AND MUSHROOM SOUP

Steps:

• Measure out heavy cream and let it sit at room temperature while you prepare soup. Or, prepare cashew cream, if using (see notes for instructions). Heat oil and butter in a large stockpot or Dutch oven over medium-high heat. Once hot, add the onion, carrots, and celery, and cook for 8 minutes, or until softened.
• Add mushrooms and garlic, and stir to combine. Cook for 6 to 8 minutes, stirring only occasionally, until the mushrooms are soft and slightly golden.
• Add rice and stir to coat. Let the rice cook for 1 to 2 minutes to lightly toast the grains. Stir in poultry seasoning, salt, and pepper.
• Add broth and 1 cup of water; stir well. Bring the mixture to a low boil, cover, reduce heat to medium-low, and simmer for 45 to 60 minutes, or until the rice is tender.
• Remove the lid and stir in the heavy cream (or cashew cream). Gradually sprinkle in the Parmesan cheese, stirring continuously to avoid clumping, until all is combined. Remove from heat and ladle into bowls.

LOW FAT MUSHROOM AND WILD RICE SOUP

Steps:

• For this soup, I use 1/2 lb button, 1/4 lb cremini and 1/4 lb shitake mushrooms.
• In a large pot, sautee mushrooms in olive oil until browned.
• Add onions, carrots, celery and garlic and sautee until tender.
• Add flour and thyme and cook for 3-4 mins until flour is cooked into the vegetables.
• Add stock, bay leaf and rice and bring to a boil.
• Simmer soup covered for 45-60 mins until rice is tender.
• Add salt and pepper to taste and balsamic vinegar if desired.

WILD RICE MUSHROOM SOUP

Steps:

• In a small saucepan, combine wild rice and water; bring to a boil. Reduce heat; simmer, covered, until rice is tender, 40-45 minutes., In a large saucepan, cook and stir sausage over medium heat until lightly browned, 3-4 minutes. Remove from pan., Mix flour and 1/2 cup broth until smooth. In same pan, heat butter over medium heat; saute onion and mushrooms until tender, 4-5 minutes. Add remaining broth; gradually stir in flour mixture. Bring to a boil; cook and stir until slightly thickened, 2-3 minutes. Add milk, pepper, rice and sausage; heat through, stirring occasionally.

LOW - FAT CREAMY MUSHROOM AND RICE

Steps:

• In sauce pan bring soup, stock, and water and mushrooms to boil.
• Add rice, stir and cover for 10 minutes.

LOW-FAT CREAM OF CHICKEN AND WILD RICE SOUP

Steps:

• In a large stock pot, sauté chicken until cooked through. Remove to a bowl. Add wild rice to the bowl. Mix in the half and half, sherry, and flour. Set aside.
• In the same pot, melt butter. Cook onion until soft and translucent. Add carrots and celery, salt, pepper, and thyme. Cook, stirring, for about 5 minutes.
• Add chicken broth. Bring to a boil, reduce heat, cover and simmer for about 15 minutes, or until carrots and celery are softened to your liking.
• Stir in the wild rice and chicken mixture. Cook, stirring, for about 5 minutes, until heated through.

WILD RICE AND MUSHROOM SOUP

Steps:

• Put the dried mushrooms in a mixing bowl and add eight cups of lukewarm water. Let soak for 30 minutes or longer. When the mushrooms are softened, massage them to extract any sand or soil, then squeeze them dry. Set aside, reserving the soaking liquid. Line a sieve with a double thickness of cheesecloth and strain the soaking liquid through it. There should be about seven cups. Set aside.
• Meanwhile, heat two tablespoons of the butter in a four-quart kettle or casserole and add the garlic and leeks. Cook, stirring often, about five minutes. Do not brown.
• Coarsely chop the soaked dried mushrooms and add them to the kettle. Sprinkle with the flour and cook over low heat, stirring often, about five minutes. Stir briskly from the bottom to prevent sticking. Add the wine, chicken broth and reserved soaking liquid. Simmer, uncovered, about an hour and 10 minutes. There should be about 9 1/2 cups of soup.
• Meanwhile, heat two tablespoons of the butter in a saucepan and add one and a half cups of water. Bring to the boil and add the salt and rice. Cover closely and cook 50 minutes, or until the rice has absorbed most of the liquid and is tender.
• Strain the soup, reserving both liquids and solids. Put the solids into the container of a food processor or electric blender and blend thoroughly, then return them to the kettle and add the strained-off liquid.
• Heat the remaining tablespoon of butter in a skillet and add the sliced fresh mushrooms. Cook about one minute, stirring. Stir in the lemon juice and Sherry. Add the sliced mushrooms and wild rice to the soup. Add salt and pepper to taste. Sprinkle with thyme. There should be about 10 cups of soup.