Wild rice is
popular in Minnesota, and our aunt there used to give us a pound of wild rice
for Christmas – what a treat! This is
one or our favorite soups, using wild rice, less caloric than most creamy wild
rice soups. It’s certainly pretty and special enough for
guests.
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
6
tablespoons Wild Rice -- Cooked
in 1 cup broth or water
4
tablespoons Cognac -- or sherry
2
10 ounce cans Beef Consommé --
condensed
1
can Water
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, sauté 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 consommé and water.
Cover and
simmer for a further 10-15 minutes. Serve hot.
4 Servings
Per Serving: 221 Calories; 6g Fat (28.7%
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.
Yum.....sounds delicious!
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