Stovetop Wild Rice and Mushroom Soup
from Tiffany at eatathomecooks.com
Prep Time20 mins
Cook Time55 mins
Total Time1 hr 15 mins
Servings: 3
Calories: 194kcal
- 1 small onion diced
- 1 stalk celery diced
- 4 oz. baby bella mushrooms sliced
- 1½ Tbs. whole wheat flour
- 4 cups vegetable broth
- ½ cup wild rice
- ½ 15 oz. can cannellini beans
- ⅛ tsp. poultry seasoning
- salt & pepper to taste
Cook the onion and celery for 2-3 minutes in a large pot.
If they begin to stick, add a few tablespoons of water.
Add the mushrooms to the pot and cook until the onions and mushrooms are soft.
Sprinkle the flour over the vegetables in the pot, stirring well.
Cook 1 minute.
Sprinkle the flour over the vegetables in the pot, stirring well. Cook 1 minute.
Add the broth, rice, beans and seasonings.
Bring to a boil and then reduce the heat and simmer 45 minutes or until the rice is tender.
Adjust the seasonings to your taste and serve.
Serving: 3g | Calories: 194kcal | Carbohydrates: 41g | Protein: 10g | Fat: 1g | Saturated Fat: 1g | Sodium: 1378mg | Potassium: 365mg | Fiber: 6g | Sugar: 5g | Vitamin A: 704IU | Vitamin C: 2mg | Calcium: 66mg | Iron: 2mg