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Wild Rice-Mushroom Soup

Wild Rice-Mushroom Soup
  • Prep 45 min
  • Total 1 hr 15 min
  • Servings 6
Looking for a delicious hearty soup? Try this flavorful classic made with all-natural yogurt.
Updated August 19, 2010
Make With
Make With
Gold Medal Flour

Ingredients

  • 1/2 cup uncooked wild rice
  • 3 tablespoons butter or vegetable oil
  • 2 medium stalks celery, sliced (1 cup)
  • 1 medium onion, chopped (1/2 cup)
  • 1 package (8 oz) sliced fresh mushrooms (3 cups)
  • 1/4 cup Gold Medal™ all-purpose flour
  • 1 teaspoon sugar
  • 1/4 teaspoon pepper
  • 3 cups Progresso™ chicken broth (from 32-oz carton)
  • 3/4 cup chopped cooked ham or chicken
  • 1 teaspoon Worcestershire sauce
  • 1 cup Yoplait® All Natural Fat Free plain yogurt (from 2-lb container)

Steps

  • 1
    Cook wild rice as directed on package.
  • 2
    Meanwhile, in 3-quart saucepan, melt butter over medium heat. Add celery, onion and mushrooms; cook about 5 minutes, stirring occasionally, until crisp-tender.
  • 3
    Stir in flour, sugar and pepper. Stir in cooked wild rice, broth, ham and Worcestershire sauce; cover and simmer 10 minutes over medium heat. Stir in yogurt; heat just until hot (do not boil).

  • Prepare the wild rice up to a day before preparing the soup, cover and refrigerate.
  • Serve with breadsticks and a tossed salad.

Nutrition Facts

Serving Size: 1 Serving
Calories
210
Calories from Fat
70
Total Fat
8g
12%
Saturated Fat
4g
21%
Trans Fat
0g
Cholesterol
25mg
9%
Sodium
950mg
40%
Potassium
390mg
11%
Total Carbohydrate
23g
8%
Dietary Fiber
2g
8%
Sugars
6g
Protein
11g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
2%
2%
Calcium
8%
8%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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