April 10, 2012

Wild Rice Mushroom Soup

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A thick, satisfying soup without the cream! I had an afterthought that asparagus would be pretty tasty in here too. Marking that down as a mental note for next time :)

Gluten-free (with gluten-free flour)
Adapted from Cooking Light

Ingredients
2/3 cup dry wild rice
10 oz. thinly sliced mushrooms (I used crimini)
1 small onion
1 1/2 cups soy milk - unsweetened is best
1 1/2 cups low sodium vegetable broth
6 oz. garlic and herb low-fat spreadable cheese (I used Laughing Cow)
1 tsp. thyme
2 Tbsp. flour (optional, for thickening)
Salt/pepper

Directions
Cook rice according to package directions.
Meanwhile, dice onion and thinly slice mushrooms.
In a large saucepan or stockpot, saute onion and mushrooms with salt over med heat for about 7 minutes.
Add milk, broth, cheese, thyme, flour, and salt. Bring to a light simmer, reduce heat and cook 10 minutes or until cheese is melted.
Stir in cooked rice and let heat through for 1 minute. Salt/pepper to taste.

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12 comments:

  1. This looks delicious! I found you via pinterest. Making this for dinner tonight! Thanks for the idea! (and I even have asparagus I need to cook up, so I will add that too!)

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    Replies
    1. Thanks Hannah, hope you enjoy it! Definitely let me know how it turns out with the asparagus added! :)

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    2. it was really good with the asparagus! Everyone enjoyed it, though the hubby did say it would be better with chicken. *sigh*. :)

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    3. Haha so it goes :) Glad you all enjoyed it. And thanks for being my asparagus guinea pig, I won't hesitate to toss it in next time! ;)

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  2. This looks great, the japanese grocery store off base offers a huge variety of mushrooms. I think I need to do some shopping soon. By the way love the pic :)

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    Replies
    1. Ooooh I bet it would be even better with some "exotic" mushrooms in there! Thanks - I'm slowly trying to evolve my photo skills... it's definitely a work in progress! :)

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  3. That looks heavenly. I've never used soy milk in soup but I may try it now.

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  4. I was so excited to make this and I realized after I'm already on the last step that I got "very vanilla" soy milk! How did I do that?? I am so disappointed. I hvaen't tried it yet, but this can't be good. I will definietely have to make it again.

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    Replies
    1. AH! Hate when that happens :) Hope you give it another try!

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  5. can you please tell me which type of cheese u used (is it something like chedar or parmasan?)? i'm from Germany

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    Replies
    1. Hi there! It's a soft, spreadable cheese (made from cheddar and swiss). I bet you could use any of your favorite cheeses though! Would love to hear how it turns out - enjoy!! :)

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Thanks for your comments - I love reading them!

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