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Ingredientes
- 1/4 c. Sliced fresh shiitake Mushrooms
- 1 c. Sliced fresh mushrooms
- 1/4 c. Thinly sliced carrot
- 1/4 c. Sliced celery
- 1/4 c. Sliced green onion
- 3 Tbsp. Butter
- 1 can (14 1/2oz) chicken broth
- 1/4 c. Wild rice, uncooked
- 1/8 tsp Dry marjoram
- 1/2 c. Water
- 1 c. Half and half or possibly light Cream
- 2 Tbsp. Flour
- 1 c. Lowfat milk Thin carrot strips, for Garnish
Direcciones
- Cook mushrooms, carrot, celery, and onion in butter 5 min, stirring occasionally. After removing several shiitake slices for garnish, blend mushrooms and half the chicken broth till almost smooth. return to saucepan.
- Add in remaining chicken broth, wild rice, marjoram and water. Bring to a boil; reduce heat. Cover and simmer45-50 min, till rice is tender.
- Slowly stir half and half into flour till it is smooth. Add in to saucepan along with lowfat milk. Cook till thickened and bubbly Cook, stirring 1 more minute. Ladle into soup bowls and garnish with reserved mushroom slices and carrot strips.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 216g | |
| Recipe makes 6 servings | |
| Calories 167 | |
| Calories from Fat 97 | 58% |
| Total Fat 11.04g | 14% |
| Saturated Fat 6.84g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 32mg | 11% |
| Sodium 197mg | 8% |
| Potassium 289mg | 8% |
| Total Carbs 12.58g | 3% |
| Dietary Fiber 1.3g | 4% |
| Sugars 2.94g | 2% |
| Protein 5.22g | 8% |
