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Wild Rice Mushroom Soup

  • 10 min
    Prep Time
  • 30 min
    Total Time
  • 4 people
    Serves
  • 275 per 1 serving
    Calories

Ingredients

  • 1/4 cup olive oil
  • 1 cup fresh mushrooms, chopped
  • 1/2 cup carrot, finely chopped
  • 1/2 cup celery, finely chopped
  • 1/2 cup onion, finely chopped
  • 1 teaspoon dried parsley flakes
  • 1/4 teaspoon dried thyme
  • 3 tablespoons all-purpose flour
  • 3 cups Pacific Foods™ Organic Mushroom Broth
  • 1 can (10.5 ounces) Pacific Foods™ Organic Cream of Mushroom Condensed Soup
  • 1 1/2 cups cooked wild rice

Instructions

  • Step 1

    Heat the olive oil in a large stock pan. Add the mushrooms, carrots, celery and onion to the pan and cook until vegetables are soft, about 8 to 10 minutes, stirring often. 

  • Step 2

    Add in the parsley and thyme. Sprinkle in flour and cook until just toasted and lightly browned, stirring so the flour soaks up the liquid from the vegetables, about 2 minutes. 

  • Step 3

    Gradually whisk in the soup, broth and rice, then bring to a boil. Reduce heat to low and simmer for 5 minutes until thickened and warmed.

Calories 275
Total Fat 15 g
Sat. Fat 3.1 g
Trans Fat 0 g
Cholesterol 3 mg
Sodium 738 mg
Total Carb 29 g
Dietary Fiber 3 g
Sugar 3 g
Protein 5 g
Vitamin D 4 %DV
Calcium 3 %DV
Iron 5 %DV
Potassium 7 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.