Wild Rice and Mushroom Soup

  • Yield: 8 servings


1-- (6-ounce) box long-grain and wild rice
1-- onion, chopped
1pound variety sliced mushrooms
1/2cup chopped green bell pepper
1/3cup all-purpose flour
4cups canned fat-free chicken broth
1-- (12-ounce) can evaporated skimmed milk


  1. Cook rice according to package directions; set aside.
  2. In a pot coated with nonstick cooking spray, saute the onion, mushrooms and green peppers until tender.  Add flour, stirring.  Gradually stir in chicken broth and heat until boiling.  Add evaporated milk and rice.  Season to taste.   Add more chicken broth if too thick.  Makes 8 cups.

Nutritional Info *per serving

  • Calories 161
  • Fat 1g
  • Saturated Fat 0g
  • Cholesterol 2mg
  • Sodium 433mg
  • Carbohydrate 30g
  • Fiber 2g
  • Protein 10g