Wild Rice, Chicken, And Mushroom Soup

Ingredients:

• 4 cups fat-free, less-sodium chicken broth

• 1 (2.75-ounce) package quick-cooking wild rice

• 1 tablespoon olive oil

• ½ cup chopped onion

• ½ cup chopped red bell pepper

• ¨÷ cup matchstick-cut carrots

• 1 teaspoon minced garlic

• ½ teaspoon dried thyme

• 1 teaspoon butter

• 2 (4-ounce) packages sliced exotic mushroom blend (such as shiitake, cremini, and oyster)

• 2 cups shredded cooked chicken breast

• ¨û teaspoon salt

• ¨û teaspoon black pepper

Preparation

1. Bring 1 ¨÷ cups broth to a boil in a medium saucepan; add rice to pan. Cover, reduce heat, and simmer 5 minutes or until liquid is absorbed. Set aside.

2. Heat oil in a Dutch oven over medium-high heat. Add onion, red bell pepper, carrots, garlic and thyme to pan; sauté for 3 minutes, stirring occasionally.

3. 3. Stir in butter and mushrooms; sauté for another 3 minutes or until lightly browned.

4. 4. Add remaining 2 ¨ø cups broth, rice, chicken, salt, and pepper to pan; cook for 3 minutes or until thoroughly heated, stirring occasionally.

5. Serve with a slice of whole wheat French bread or mixed salad greens for a complete meal.

Preparation

1. Bring 1 ¨÷ cups broth to a boil in a medium saucepan; add rice to pan. Cover, reduce heat, and simmer 5 minutes or until liquid is absorbed. Set aside.

2. Heat oil in a Dutch oven over medium-high heat. Add onion, red bell pepper, carrots, garlic and thyme to pan; sauté for 3 minutes, stirring occasionally.

3. 3. Stir in butter and mushrooms; sauté for another 3 minutes or until lightly browned.

4. 4. Add remaining 2 ¨ø cups broth, rice, chicken, salt, and pepper to pan; cook for 3 minutes or until thoroughly heated, stirring occasionally.

5. Serve with a slice of whole wheat French bread or mixed salad greens for a complete meal.

Nutritional Information: Amount per Serving 1 ½ cup: Calories 281; Fat: 7.5 g; Saturated Fat: 1.9g; Monounsaturated Fat: 3.8 g; Polyunsaturated Fat: 1.3g; Protein: 28.9g; Carbohydrate: 23g; Cholesterol: 62mg; Iron: 2.8mg; Sodium: 541mg

Serving Size 1 ½ cup Makes 4 servings