Name: Creamy Wild Rice & Mushroom Soup
Yield: 6
Ingredients: 2 Tbsp butter; 1 medium onion (diced (about 1 cup)); 1 cup white mushrooms (chopped); 1/2 cup carrots (diced); 3 cups low-fat milk; 1/4 cup ﬂour; 2 cups low-sodium chicken broth; 2 cups cooked wild rice; 3/4 cup cheddar cheese (shredded); 2 Tbsp fresh Italian parsley (chopped)

Creamy Wild Rice & Mushroom Soup

Course

Main Dish, Soups

Cuisine

American

Servings

Ingredients

2 Tbsp butter
1 medium onion diced (about 1 cup)
1 cup white mushrooms chopped
1/2 cup carrots diced
3 cups low-fat milk
1/4 cup ﬂour
2 cups low-sodium chicken broth
2 cups cooked wild rice
3/4 cup cheddar cheese shredded
2 Tbsp fresh Italian parsley chopped

Course

Main Dish, Soups

Cuisine

American

Servings

Ingredients

2 Tbsp butter
1 medium onion diced (about 1 cup)
1 cup white mushrooms chopped
1/2 cup carrots diced
3 cups low-fat milk
1/4 cup ﬂour
2 cups low-sodium chicken broth
2 cups cooked wild rice
3/4 cup cheddar cheese shredded
2 Tbsp fresh Italian parsley chopped

Instructions

In a large pot, heat butter over medium heat. Add onion, mushrooms, and carrots; sauté until onions are soft, about 10 minutes.
Meanwhile, in a medium saucepan, whisk milk and flour over medium heat, stirring frequently until milk starts to boil. Whisk constantly for one minute or until milk thickens.
Pour into onion mixture and cook for 10 minutes, stirring occasionally.
Stir in chicken broth and cooked rice; cook for 10–15 minutes (or until carrots are soft.)
Ladle into bowls and top each serving with 2 tablespoons cheese and 1 teaspoon parsley.

Recipe Notes

Recipe and photo courtesy of Midwest Dairy.

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