By Mayo Clinic Staff

Dietitian's tip:

A variety of mushrooms — portabella, shitake, oyster, chanterelle, cremini or porcini — will work in this soup. Each type has its own unique flavor. They all have about the same number of calories.

Number of servings

Serves 4

Ingredients

  1. 1 tablespoon olive oil
  2. Half a white onion, chopped
  3. 1/4 cup chopped celery
  4. 1/4 cup chopped carrots
  5. 1 1/2 cups sliced fresh white mushrooms
  6. 1/2 cup white wine, or 1/2 cup low-sodium, fat-free chicken broth
  7. 2 1/2 cups low-sodium, fat-free chicken broth
  8. 1 cup fat-free half-and-half
  9. 2 tablespoons flour
  10. 1/4 teaspoon dried thyme
  11. Black pepper
  12. 1 cup cooked wild rice

Directions

Put olive oil in stockpot and bring to medium heat. Add chopped onion, celery and carrots. Cook until tender. Add mushrooms, white wine and chicken broth. Cover and heat through.

In a bowl, blend half-and-half, flour, thyme and pepper. Then stir in cooked wild rice. Pour rice mixture into hot stockpot with vegetables. Cook over medium heat. Stir continually until thickened and bubbly. Serve warm.

Nutritional analysis per serving

Serving size :About 1 1/2 cups

  • Total carbohydrate 23 g
  • Dietary fiber 2 g
  • Sodium 120 mg
  • Saturated fat 1 g
  • Total fat 5 g
  • Cholesterol 3 mg
  • Protein 8 g
  • Monounsaturated fat 3 g
  • Calories 170
  • Trans fat 0 g
  • Sugars 0 g

This recipe is one of 400 recipes collected in the "Fix-It and Enjoy-It! Healthy Cookbook" published by Good Books and available at the MayoClinic.com Bookstore.

May 30, 2015