Creamy Mushroom Soup with Tomatoes & Wild Rice
This recipe is easy enough for weeknights, but elegant enough to serve as a first course. Your guests will think they've been transported to a French bistro. Sprinkle some toasted pumpkin seeds and grated Gruyere cheese on top for a special garnish.
- 2 oz dried porcini mushrooms
- 1/4 c olive oil
- 1 large onion (chopped)
- 2 cloves garlic (thinly sliced)
- 1 t salt
- 1/2 t dried thyme
- 1 t black pepper
- 2 lb white mushrooms (cleaned and sliced)
- 6 c chicken broth
- 1/2 c Stonyfield Organic Plain Whole Milk Yogurt
- 1/3 c Stonyfield Organic Heavy Whipping Cream
- 2 cans petite diced tomatoes (14.5 ounces each, drained)
- 2 1/2 c cooked wild rice
Serving Size: 2 cups, Calories: 240, Calories from Fat: 110, Total Fat: 12g, Total Fat Percent: 18%, Saturated Fat: 4g, Saturated Fat Percent: 20%, Cholesterol: 15mg, Cholesterol Percent: 5%, Sodium: 380mg, Sodium Percent: 16%, Total Carbohydrate: 25g, Total Carbohydrate Percent: 8%, Dietary Fiber: 3g, Dietary Fiber Percent: 12%, Sugars: 8g, Protein: 9g, Protein Percent: 18%, Vitamin A: 15%, Vitamin C: 35%, Calcium: 6%, Iron: 15%
Soak the dried mushrooms in 1 cup hot water for 20 minutes or until plump.
Heat oil in a large saucepan over medium heat. Add onion, garlic, salt, thyme and pepper to pot and cook, stirring often, for 5 minutes or until softened.
Increase heat to high and add white mushrooms to pot. Cook for 10 minutes, stirring occasionally. Stir in chicken broth, plumped mushrooms and mushroom soaking liquid. Bring to a boil over high heat. Reduce heat to low and simmer for 30 minutes. Carefully transfer soup to blender and puree until smooth, working in batches if necessary.
Add yogurt and cream to blender and puree until well blended. Return soup to pot and stir in tomatoes and rice; cook over medium heat for 5 minutes or until heated through.