Wild Rice & Mushroom Soup
Yield
4 servingsPrep
15 minCook
1 hrsReady
1 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pints |
vegetable stock
|
*
|
| 1 | small |
onions
finely chopped |
|
| 1 | small |
green bell peppers
diced |
|
| 1 | tablespoon |
parsley leaves
chopped |
|
| 1 | ounce |
wild rice
washed & drained |
|
| 4 | ounces |
mushrooms, button
sliced |
|
| 5 | tablespoons |
red wine
|
|
| 1 | x |
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
vegetable stock
|
*
|
| 1 | small |
onions
finely chopped |
|
| 1 | small |
green bell peppers
diced |
|
| 15 | ml |
parsley leaves
chopped |
|
| 28.9 | ml/g |
wild rice
washed & drained |
|
| 115.6 | ml/g |
mushrooms, button
sliced |
|
| 75 | ml |
red wine
|
|
| 1 | x |
salt and black pepper
|
*
|
Directions
Put the stock into a soup pot. Add the chopped onions, bell pepper and parsley. Bring to a boil, cover & simmer for 15 minutes.
Add the washed wild rice & continue to simmer for another 40 minutes.
Add the mushrooms & the wine. Season to taste. Cover & simmer for a further 15 minutes. Serve hot.
