Saturday, January 8, 2011

Cooking Light Pan Roasted Mushroom and Wild Rice Soup

Norris, the mushroom lover, gives this soup a thumbs up:)
The picture, however, does not get a thumbs up. Boo for it being dark at 5:30!

Pan Roasted Mushroom and Wild Rice Soup
from Cooking Light

1 tablespoon olive oil
1 (4-ounce) package fresh gourmet-blend mushrooms (bought loose fresh shrooms and sliced them)
1 cup refrigerated prechopped celery, onion, and bell pepper mix (Norris doesn't go for those veggies, so added in frozen corn instead)
1 (2.75-ounce) package quick-cooking wild rice (used regular wild rice which cooked for about 45 minutes)
1 (6-ounce) package light garlic-and-herb spreadable cheese wedges (Laughing Cow)
2 cups 1% low-fat milk (used skim)
1/2 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt (used a lot more than this! taste and adjust according to your own preferences)

1. Heat oil in a large saucepan over medium-high heat. Add mushrooms and celery mixture; cook 6 to 7 minutes or until vegetables are browned, stirring occasionally.
2. While mushroom mixture cooks, prepare rice according to package directions, omitting salt and fat. Unwrap cheese; chop into bite-sized pieces.
3. Add milk, cheese, thyme, pepper, and salt to mushroom mixture, stirring well; bring to a boil. Reduce heat; cook 3 minutes or until cheese melts and soup thickens. Stir in rice. Cook 1 minute or until heated.


Amber said...

Can't wait to try this one! Do you have nutritional info on this one (calories, fat, fiber, etc.)?

enokij said...

Amber you can get the nutritional info here

I can't wait to try this!!