By Mayo Clinic Staff

Number of servings

Serves 4


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


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.

Nutritional analysis per serving

Serving size :About 1.5 cups

  • Total carbohydrate 20 g
  • Dietary fiber 1.5 g
  • Sodium 190 mg
  • Saturated fat 1 g
  • Total fat 5 g
  • Cholesterol 6 mg
  • Protein 7 g
  • Monounsaturated fat 3 g
  • Calories 170

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 Bookstore.

March 24, 2009