Wild Rice and Mushroom Soup with Fresh Marjoram, Sage, and Thyme

For variety, use a combination of exotic mushrooms that are available at many supermarkets, such as shiitake, portabello, or crimini. Using fresh herbs instead of dried herbs enhances this soup’s earthy flavor.


2 tablespoons olive oil

1 large yellow onion, chopped

2 stalks celery, chopped

1/2 cup carrots, peeled and chopped

5 cups fresh mushrooms, cleaned, stemmed, and sliced

3 tablespoons all-purpose flour

5 cups fat-free chicken broth

2 cups cooked wild rice

1 cup fat-free half & half

1 tablespoon Marsala cooking wine

1 tablespoon fresh marjoram leaves

1 tablespoon fresh sage, finely chopped

1 tablespoon fresh thyme leaves

salt and pepper to taste



1) In a large sauce pan or Dutch oven, heat olive oil over medium-high heat. Add onion, celery, and carrots and cook for 5 minutes. Add mushrooms, cook 2 more minutes.  (Add a little chicken broth if vegetables stick to pan).

2) Sprinkle flour over vegetables, stir well to combine. Add chicken broth, cook and stir until mixture thickens, about 1 to 2 minutes.

3) Add wild rice, half & half, Marsala, and herbs. Reduce heat to low, continue to cook for 5 minutes.  Season with salt and pepper to taste. Garnish with a sprinkle of fresh herbs and serve hot. Makes 8 servings.

Nutritional Analysis per serving: 153 Calories; 26 percent fat (4.4 grams); < 1 gram saturated fat; 17 percent protein; 57 percent carbohydrate; 4.6 grams fiber.


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