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Wild Rice and Mushroom Soup
Source: dLife

A creamy soup with mushrooms and wild rice seasoned with thyme and rosemary.

Prep Time: 20 minutes
Cook Time: 1 hours
Difficulty: Easy

Nutrition Facts

Makes 5 servings
Amount Per Serving
Calories 117.5
Total Carbs 22.2 g
Dietary Fiber 2.4 g
Sugars 4.9 g
Total Fat 0.7 g
Saturated Fat 0.1 g
Unsaturated Fat 0.2 g
Potassium 488.0 mg
Protein 6.5 g
Sodium 329.7 mg
Dietary Exchanges
, 1 Vegetables , 1/2 Milk , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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3 1/2 cup  cold water
1 tbsp  chicken bouillon
4 cup  fresh mushroom slices
0 3/4 cup  fresh chopped onion
0 1/2 cup  Rice, wild, dry
0 1/4 tsp  ground thyme
0 1/4 tsp  dried rosemary
0.125 tsp  white pepper
12 floz  evaporated skim milk
3 tbsp  Flour, pastry, wheat, soft, whole grain
2 tbsp  cooking sherry
0.3333 cup  chopped scallions
  1. Bring the water, bouillon granules, mushrooms, onion, wild rice, thyme, rosemary, and white pepper to a boil over high heat in a 3-quart pot. Reduce the heat to low, cover, and simmer for 1 hour until the rice is tender.
  2. Pour 1/2 cup milk and all the flour into a jar and seal. Shake until smooth and set aside.
  3. Add the remaining milk to the pot. Bring to a boil over medium heat.
  4. Add the flour mixture slowly while stirring constantly. Continue cooking and stirring for 1-2 minutes until the mixture comes to a boil and thickens slightly.
  5. Stir the sherry into the soup. Top each serving with some scallions and serve immediately.

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