Prep time: About 5 minutes
Cooking time: Less than 30 minutes on stove top
Calories per serving: Only 224 (based on 6 servings, about 1.5 cups each):
I’ve always loved Mushroom soup. I don’t know about you though, I know I have outgrown the ones you get in a can. I won’t mention the brand, haha. These canned ones are just too, uhmmm, unhealthy. Tasty, but unhealthy. The sodium content is way too high.
So I’ve already made this recipe twice this year. No meat on the first time. I added some cubed chicken the second time. You won’t believe how easy it is to make this! I wanted to share the recipe while the weather is still perfect for soup.
Here are the ingredients:
1 small yellow onion, diced
3 cloves garlic, minced
1 tbsp EVOO (Extra Virgin Olive Oil)
16 oz (2 cups) baby bella mushrooms, bruinoise cut (very small dice)
4 cups reduced sodium chicken or vegetable broth (more if desired)
1 ½ cups evaporated milk (you may also use evaporated skim milk)
2 cups wild rice (I used Carolina Rice Long Grain Wild Rice with Seasonings)
2 tbsps cornstarch dissolved in ¼ cup water
Salt and pepper, to taste
Instructions:
1) Dissolve the cornstarch in water in a small bowl. Make sure to give it a good whisk so that no clumps build up. Set aside.
2) On a medium sauce pan, heat up the olive oil over medium high. Sweat (not sauté) the garlic for about 1 minute, then add and sweat the onion for about a minute.
3) Add the mushrooms and sauté for about 3 minutes. Then, add in the broth.
4) Pour in the wild rice and let simmer for about 5 minutes. Lower the heat to medium low. Let the rice cook. This would take about 10 to 15 minutes. Make sure to watch the heat as you don’t want it to dry up. Adjust the heat as needed. Give it a taste and add salt if needed. You would definitely want to season with some ground black pepper.
5) Add more broth until you reach your desired consistency. Next, add in the milk and let simmer for about 3 minutes. Give your soup a good mix. I added more broth to mine as I wanted the ratio to be more balanced.
6) Lastly, put in the cornstarch mixture and give it a good stir. This would act as the thickener. Keep simmering on low for another two to three minutes, or until your desired thickness is achieved. Serve hot as a starter, or as a meal with a panini or sandwich of choice.
Notes:
If you use regular rice, you will most likely need to adjust the spices according to taste.
You may use heavy cream instead of evaporated milk if you wish. If you do, add ½ cup water to 1 cup of heavy cream. Just keep in mind that the calorie count will increase 😉
Eat well and be well. – Ella Bella
Ella Bella's Kitchen Adventures 