Wild Rice and Mushroom Soup

There are several varieties of wild rice available; look for one that will take about an hour to cook, not the quick cooking type or wild rice blends. The chewy texture and earthy flavor make a big difference. A splash of sherry added at end adds a little richness that will make you tink there is cream in the soup, but it's actually reduced fat milk. For a hearty main-dish soup, add chopped cooked turkey or chicken when you add the milk.

1 teas butter
1/2 cup chopped carrot (about 1 medium carrot)'
1 large onion, chopped
2 celery stalks, thinly sliced (about 3/4 cup)
1 (8 oz) package sliced mushrooms
1 teas chopped fresh or 1/4 teas dried rosemary
1/4 teas black pepper
3 garlic cloves, minced
2 (14 oz) cans fat-free, less sodium chicken broth
1 cup uncooked wild rice
1/3 cup all purpose flour
2 3/4 cups 2% reduced fat milk
2 tablespoons dry sherry
3/4 teas salt

 

1. Melt butter in a Dutch oven over med high heat. Add carrot and next 6 ingredients (through garlic), saute 8 minutes or until tender. Stir in broth, scraping pan to loosen browned bits. Stir in riace, bring to boil. Cover, reduce heat, and simmer 1 hour and 15 minutes or until rice is tender.

2. Lightly spoon flour into a dry measuring cup, level with a knife. Combine flour and milk in a bowl, stirring with a whisk. Add to soup mixture. Cook over medium heat 10 minutes or until thick, stirring frequently. Stir in sherry and salt.

Yield 8 servings.