Pan-Roasted Mushroom and Wild Rice Soup

Name: Pan-Roasted Mushroom and Wild Rice Soup
Prep time: 13 min
Cook time: 13 min
Total time: 13 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper; 170 grams package light garlic-and-herb spreadable cheese wedges (such as The Laughing Cow); 237 milliliters refrigerated prechopped celery, onion, and bell pepper mix; 1 teaspoons dried thyme; 473 milliliters 1% low-fat milk; 113 grams package fresh gourmet-blend mushrooms; 1 Tbsp olive oil; 78 grams package quick-cooking wild rice (such as Gourmet House); 0 teaspoons salt

Pan-Roasted Mushroom and Wild Rice Soup might be just the soup you are searching for. This recipe covers 10% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 9g of protein, 24g of fat, and a total of 351 calories. This recipe serves 4. It is a good option if you're following a gluten free and vegetarian diet. From preparation to the plate, this recipe takes about 13 minutes. A mixture of gourmet-blend mushrooms, olive oil, prechopped celery, and a handful of other ingredients are all it takes to make this recipe so delicious. It can be enjoyed any time, but it is especially good for Autumn.

Instructions

Heat oil in a large saucepan over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Add mushrooms and celery mixture; cook 6 to 7 minutes or until vegetables are browned, stirring occasionally.

Ingredients you will need

Vegetable

Mushrooms

Celery

While mushroom mixture cooks, prepare rice according to package directions, omitting salt and fat. Unwrap cheese; chop into bite-sized pieces.

Ingredients you will need

Mushrooms

Cheese

Rice

Salt

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.

Ingredients you will need

Mushrooms

Cheese

Pepper