Wild Rice Mushroom Soup

Lunch

I think mushrooms often get used only as a seasoning or added flavor, but I think they are delicious enough to be the main part of a meal. This recipe uses a large quantity of mushrooms and the result is delicious. Even though this contains some dairy, it freezes quite well!

Average Rating: 5

TOTAL TIME: Prep: 10 min. Cook: 1 hour
YIELD: 8 servings (2 quarts).

Ingredients

1/2 cup uncooked wild rice
1-1/2 cups water
8 ounces smoked turkey sausage, sliced
1/3 cup all-purpose flour
1 carton (32 ounces) reduced-sodium chicken broth, divided
2 tablespoons butter
1 large onion, chopped
1/2 pound sliced fresh mushrooms
1 cup whole milk
1/4 teaspoon pepper

Instructions

1. In a small saucepan, combine wild rice and water; bring to a boil. Reduce heat; simmer, covered, until rice is tender, 40-45 minutes.
2. In a large saucepan, cook and stir sausage over medium heat until lightly browned, 3-4 minutes. Remove from pan.
3. Mix flour and 1/2 cup broth until smooth. In same pan, heat butter over medium heat; saute onion and mushrooms until tender, 4-5 minutes. Add remaining broth; gradually stir in flour mixture. Bring to a boil; cook and stir until slightly thickened, 2-3 minutes. Add milk, pepper, rice and sausage; heat through, stirring occasionally.

Nutrition Facts

1 cup: 157 calories, 6g fat (3g saturated fat), 28mg cholesterol, 644mg sodium, 17g carbohydrate (4g sugars, 1g fiber), 10g protein.
Diabetic Exchanges:
1 starch, 1 lean meat, 1 fat.