Wild Rice and Mushroom Soup


Here’s a perfect light lunch after the busy holidays.  I often cook wild rice and keep it in the freezer for dishes like this, or you may have some left over from holiday cooking.   This is fresh tasting, rich and simply delicious.                      
Wild Rice and Mushroom Soup
  2       tablespoons  Butter
  1       cup  Onion -- finely chopped
  8       ounces  Fresh Mushrooms -- sliced
  2       teaspoons  Garlic -- finely minced
  6       ounces  Frozen Green Beans -- French cut
  2       tablespoons  Parsley -- chopped
           dash  Dried Sage -- optional
           dash  Dried Thyme Leaves -- optional
  ½      cup   Wild Rice -- Cooked in 1 cup broth or water
  4       tablespoons  Cognac -- or sherry
  2       cans Beef Consommé -- condensed
  1       can  Water -- (about 10 ounces)

Cook the wild rice in 1 cup broth or water 50 minutes.  Drain.  This can be done a day ahead if desired.
Melt the butter in a saucepan, saute the onion 5 minutes.  Add the garlic and mushrooms and saute another 3-4 minutes.  Pour the cognac over and let cook over low medium heat for 5 minutes more.
Stir in the green beans, rice, seasonings and consomme and water.
Cover & simmer for a further 10-15 minutes. Serve hot.
4 servings
 Per Serving: 221 Calories; 6g Fat (28.6% calories from fat); 12g Protein; 23g Carbohydrate; 4g Dietary Fiber; 16mg Cholesterol; 907mg Sodium.  Exchanges: 1 Grain(Starch); 1 Lean Meat; 2 Vegetable; 1 Fat.

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