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Sherry Mushroom and Wild Rice Soup Recipe



Servings: 8, Serving Size: 1  cup


2 tbsp olive oil, divided

2 lb white mushrooms, coarsely chopped

1/2 cup onions, small dice

2 cups sherry

2 quarts chicken stock

1 sprig rosemary

4 sprigs thyme

2 bay leaves

1 lb shiitake mushrooms

1/2 cup cornstarch

5 tbsp water

1 cup cooked wild rice

1 cup fat-free half and half

1/4 cup minced chives


Nutrition Facts



1 Carbohydrate

1 Fat


Calories 145   

    Calories from Fat 40

Total Fat 4.5g

    Saturated Fat 0.8g

Cholesterol 5mg

Sodium 50mg

Carbohydrate 19g

    Dietary Fiber 1g

    Sugar 4g

Protein 4g

Cooking Methods

  1. Preheat a stockpot over medium heat. Add 1 tbsp olive oil and white mushrooms and saute. Add onions and continue to cook until onions are soft. Deglaze with sherry and reduce to a simmer. Reduce liquid by half; add chicken stock, rosemary, thyme, and bay leaves. Bring back to a simmer. Skim off excess fat or scum and continue to simmer on low heat for about 45 minutes. Remove pot from heat and strain liquid. Set liquid aside and discard the rest.
  2. Preheat a clean pot. Add 1 tbsp olive oil and sweat shiitake mushrooms until tender and golden in color. Add mushroom stock and bring to a simmer.
  3. In a bowl, combine cornstarch and water to make slurry. Slowly pour cornstarch slurry into mushroom stock, whisking as you incorporate.
  4. Add while rice and bring a simmer, then remove from heat. Whisk in half and half; garnish with chives. Serve immediately.

Fun Facts / Cooking Tips

To add complexity to this dish, use a variety of different mushrooms. You can saute additional mushrooms and use them as a garnish. And most importantly, do you know that mushroom is a good addition to your daily healthy meal? Mushrooms are high in polysaccharide which helps in cancer prevention especially in cancer caused by virus such as liver cancer.



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