Mushroom And Wild Rice Soup

Total Time: 1 hr 35 mins Preparation Time: 45 mins Cook Time: 50 mins

Ingredients

• 1 1/2 cups lactaid nonfat milk
• 1 cup chicken broth
• 1 1/2 cups beef broth
• 1 1/2 cups hot water
• 1/2 cup wild rice
• 1 medium potato, peeled and diced
• 1 ounce dried shiitake mushroom
• 2 tablespoons unsalted margarine, divided
• 1 1/2 onions, chopped
• 3 garlic cloves, chopped
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon dried thyme
• 1 -2 teaspoon salt
• black pepper

Recipe

• 1 in a small saucepan, cook chicken broth and wild rice until rice is tender and liquid is absorbed, about 45 minutes.
• 2 meanwhile, soak mushrooms in hot water for 20 minutes. (you can try it with other types of mushrooms too.
• 3 drain mushrooms, reserving soaking liquid. cut off mushroom stems and discard. thinly slice mushrooms.
• 4 in a 2 1/2 quart saucepan, melt 1 tablespoon margarine, add mushrooms and saute for 5 minutes. place mushrooms in a small bowl.
• 5 in the same pan, melt 1 tablespoon margarine, add onion, garlic, rosemary, thyme and salt and saute for 8 minutes.
• 6 add to the onion mixture the potato, beef stock and reserved mushroom soaking liquid. cover and simmer until potato is very tender, about 13 minutes.
• 7 using a blender, puree soup until smooth. return soup to saucepan. stir in wild rice, mushrooms, and milk. cover and simmer 15 minutes to blend flavors. season with pepper.