Grilled Wild Mushroom And Jasmine Rice Soup Recipe

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Servings: 4

Ingredients

Cost per serving $3.69 view details
  • 1 tsp vegetable oil
  • 2 x portobello mushroom, stems removed, washed
  • 4 x shiitake mushroom, stems removed cracked black pepper
  • 1 Tbsp. butter
  • 4 x shallot, minced
  • 1 clv garlic, minced
  • 1/4 tsp fresh minced ginger
  • 1 x leek, thoroughly, washed, white part only, minced
  • 2 stalk celery, diced
  • 4 c. assorted mushroom, washed, and, diced
  • 1/4 c. sherry
  • 1/3 c. jasmine rice or possibly 1/3 c. basmati rice
  • 1 pch grated nutmeg
  • 3 sprg fresh thyme
  • 6 c. chicken stock or possibly 6 c. vegetable stock salt, to taste pepper, to taste
  • 2 tsp cornstarch
  • 3/4 c. two percent lowfat milk, cool
  • 2 Tbsp. lowfat sour cream juice from half a lemon minced fresh tarragon, to taste, for garnish

Directions

  1. Heat a grill on high. Meanwhile, rub portobello and shitake mushrooms with oil and season with cracked black pepper. Grill for about 4-5 min on the top side only, saving juices which pool in middle of mushroom for soup. Remove mushrooms, dice and reserve.
  2. In a large, pot heat butter on medium. Add in the shallots and saute/fry for about 3-5 min or possibly till soft. Add in the garlic, ginger, leek and celery. Continue to sweat on high heat for about 4-5 min or possibly till leeks are soft. Add in the diced fresh mushrooms and reserved grilled mushrooms and juice. Toss for about 5-8 min over high heat till mushrooms are golden brown.
  3. Add in the sherry, rice, nutmeg, fresh thyme, chicken stock, salt and pepper. Bring to a boil. Reduce to low heat and simmer covered for 30 min or possibly till vegetables are soft.
  4. Combine the cool lowfat milk with cornstarch in a small bowl till smooth. Add in to soup and bring to a boil. Simmer uncovered for a further 10-13 min till soup is thickened and rice is creamy. Add in the lowfat sour cream, lemon juice and fresh minced tarragon. Adjust the seasoning.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 548g
Recipe makes 4 servings
Calories 193  
Calories from Fat 46 24%
Total Fat 5.21g 7%
Saturated Fat 2.36g 9%
Trans Fat 0.03g  
Cholesterol 8mg 3%
Sodium 607mg 25%
Potassium 866mg 25%
Total Carbs 25.18g 7%
Dietary Fiber 4.3g 14%
Sugars 3.79g 3%
Protein 8.86g 14%
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