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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Wild Rice and Mushroom Soup

Source: dLife

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

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 0.7 Fat, 0.8 Vegetables, 0.2 Milk, 0.9 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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Servings

Ingredients

3.5
3 1/2 cup cold water 1.0
1 tbsp chicken bouillon 4.0
4 cup fresh mushroom slices 0.75
0 3/4 cup fresh chopped onion 0.5
0 1/2 cup Rice, wild, dry 0.25
0 1/4 tsp ground thyme 0.25
0 1/4 tsp dried rosemary 0.125
0.125 tsp white pepper 12.0
12 floz evaporated skim milk 3.0
3 tbsp Flour, pastry, wheat, soft, whole grain 2.0
2 tbsp cooking sherry 0.3333
0.3333 cup chopped scallions

Directions

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.
Pour 1/2 cup milk and all the flour into a jar and seal. Shake until smooth and set aside.
Add the remaining milk to the pot. Bring to a boil over medium heat.
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.
Stir the sherry into the soup. Top each serving with some scallions and serve immediately.