Diabetic, Vegan, and Heart Friendly
Ingredients
- 8 C. vegetable broth (2 boxes of Swanson’s, no salt added)
- 1 C. 0% Milk
- 1 C. wild and brown rice blend
- 1 C. dry sherry (I used Florio Dry Marsala)
- 2 Tbsp EVOO
- 2 lbs. fresh baby Cremini (baby portabella) mushrooms, quartered
- 1 medium yellow onion, diced
- 1/2 C. diced carrots, finely julienned
- 1/2 C. diced celery
- 1/8 C. flat-leaf parsley, chopped
- 4 cloves garlic, crushed and minced (separate equally)
- 4 tbsps. corn starch
- 4 tbsps water
- 2 tbsps. chopped fresh sage
- 1 tbsp. fresh thyme leaves, crushed
- 1 tbsp. crushed tarragon
- Freshly ground black pepper.
- Salt to taste
Directions
Rinse rice thoroughly, soak in water for 20 minutes.
Clean, remove stem, and quarter the Crimini mushrooms.
Heat a large non-stick sauté pan over high heat. Put the sliced mushrooms in the hot dry pan and stir. You know it’s going right when the mushrooms start to squeak.
Reduce the heat to medium-high and continue stirring until mushrooms start releasing their water.
Sprinkle 1/8 tsp of salt over them, and cook for a few minutes more. Place mushrooms and liquid in a bowl and set aside.
Add EVOO to pan, add onion, carrots, celery, and garlic; cook until vegetables are tender, 10 minutes.
Stir in vegetable broth. Bring to a low boil; strain the rice and add to pot
Reduce heat to med-low, cover and simmer 1 hour stirring occasionally.
Add mushrooms/liquid, wine and parsley.
Add 4 Tbsp water to 4 Tbsp Corn Starch and whisk together.
Add to soup and stir until thoroughly blended.
Heat to low boil, stirring constantly.
After liquid thickens a bit, (5 minutes), reduce heat to med-low and stir in the milk.
Cook at low simmer for 5 more minutes.
If soup is too thick, add 1/2 cup of water and stir. Continue to add small amounts of water until soup is your desired consistency.
Nutrition Information
Yield Approximately 3 Quarts
Serving Size: 1 Cup
Servings Per: 12
- Calories: 157.6
- Fat: 2.8g
- Sodium: 651.8mg
- Carbs: 23.9g
- Fiber 2.2g
- Sugar: 4.6g
- Protein: 4.1g