Email to Stella      

Recipe Categories: Stella's HOME PAGEAPPETIZERS BAKING_SITES BBQ BEAUTY BEEF BEVERAGES BIOGRAPHY BREAD BREAKFAST BROWNIESandBARS BUTTERS_SPREADS CAKES CANDY CANNING_PRESERVING CASSEROLES CELEBRITY CHEESECAKES CHOCOHOLICS_ANONYMOUS COMFORT_FOOD COOKIES COOKING_FOR_2 COPYCAT CRAFT_RECIPES CROCKPOT DESSERTS DIABETIC DIETS ENTERTAINING ETHNIC FISHandSEAFOOD FONDUE FREEZER_FRIENDLY FROSTINGandFILLING FRUIT FUDGE GIFT_BASKET GIFT_JARS GLUTEN_FREE GRILL HINTSandTIPS HOLIDAYS HOMEMADE_PRODUCTS ICE_CREAM JAMSandJELLIES KIDDIE_MENU LOWFAT LOW_CARB MARINADES_RUBS MINUTE_MEALS MUFFINS OAMC PASTA PASTRIES PET_FOOD pHBalance PICNICandCAMPING PIES PIZZA POLITICIAN_FAVORITES PORK POULTRY PRESSURECOOKER QUANTITY_COOKING SALADandDRESSING SANDWICHES SAUCES SEWING_CRAFTS SIDE_DISHES SNACKS SOUPS_STEWS_CHOWDER_CHILI SOUTH_BEACH_DIET STATE_RECIPES TOP_TEN VEGETABLES VEGETARIAN

Creamy Wild Rice Soup




Source of Recipe


desperationdinners.com


List of Ingredients




2 teaspoons vegetable oil
1 large onion (for 1 cup chopped)
1 package (8 ounces) already-sliced fresh mushrooms
1 can (14 1/2 ounces) fat-free chicken broth
1 can (10 3/4 ounces) reduced-fat cream of mushroom soup
2 cups water
2 tablespoons dry sherry (not cooking sherry), optional
1 box (6.2 ounces) fast-cooking long-grain and wild rice blend with 1 tablespoon seasoning from packet
black pepper to taste


Recipe



1. Heat the oil over medium heat in 4 1/2-quart Dutch oven or soup pot. Peel and coarsely chop the onion, adding it to the skillet as you chop. Raise the heat to medium-high. Cook for 1 minute, stirring from time to time. Add the mushrooms and cook until they release their liquid, about 3 minutes, stirring occasionally. Meanwhile, open the broth and soup cans and measure out the water. Add the sherry, if using, and cook for 1 minute.

2. Add the chicken broth, cream of mushroom soup and water. Add the rice, and 1 tablespoon of the rice seasoning from the seasoning packet. (Reserve the remaining seasoning for another use or discard.) Stir well, cover the pot, raise the heat to high. Bring the soup to a boil. Reduce the heat to low, and stir well. Continue to cook at a simmer for 5 minutes more to tenderize the rice and develop flavor. Season with black pepper to taste. Serve at once.

Serves 4

Approximate Values Per Serving: 338 calories (13% from fat), 5 g fat (1 g saturated), 3 mg cholesterol, 9 g protein, 62 g carbohydrates, 1 g dietary fiber, 781 mg sodium