Wild Rice Mushroom Soup Recipe

Wild Rice Mushroom Soup Recipe
Wild Rice Mushroom Soup Recipe photo by Taste of Home
Publisher Photo

Wild Rice Mushroom Soup Recipe

Be the first to add a review
Publisher Photo
I think mushrooms often get used only as a seasoning or added flavor, but I think they are delicious enough to be the main part of a meal. This recipe uses a large quantity of mushrooms and the result is delicious. Even though this contains some dairy, it freezes quite well! —Wendy Campbell, New Wilmington, Pennsylvania
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Cook: 1 hour
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Cook: 1 hour

Ingredients

  • 1/2 cup uncooked wild rice
  • 1-1/2 cups water
  • 8 ounces smoked turkey sausage, sliced
  • 1/3 cup all-purpose flour
  • 1 carton (32 ounces) reduced-sodium chicken broth, divided
  • 2 tablespoons butter
  • 1 large onion, chopped
  • 1/2 pound sliced fresh mushrooms
  • 1 cup whole milk
  • 1/4 teaspoon pepper

Directions

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. Yield: 8 servings (2 quarts).
Originally published as Wild Rice Mushroom Soup in Healthy Cooking Annual Recipes Annual 2017, p34

Nutritional Facts

1 cup: 157 calories, 6g fat (3g saturated fat), 28mg cholesterol, 644mg sodium, 17g carbohydrate (4g sugars, 1g fiber), 10g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 fat.

  • 1/2 cup uncooked wild rice
  • 1-1/2 cups water
  • 8 ounces smoked turkey sausage, sliced
  • 1/3 cup all-purpose flour
  • 1 carton (32 ounces) reduced-sodium chicken broth, divided
  • 2 tablespoons butter
  • 1 large onion, chopped
  • 1/2 pound sliced fresh mushrooms
  • 1 cup whole milk
  • 1/4 teaspoon pepper
  1. In a small saucepan, combine wild rice and water; bring to a boil. Reduce heat; simmer, covered, until rice is tender, 40-45 minutes.
  2. In a large saucepan, cook and stir sausage over medium heat until lightly browned, 3-4 minutes. Remove from pan.
  3. 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. Yield: 8 servings (2 quarts).
Originally published as Wild Rice Mushroom Soup in Healthy Cooking Annual Recipes Annual 2017, p34

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forWild Rice Mushroom Soup

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review