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.