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Tarragon Wild Rice and Mushroom Soup
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Servings
6
servings
Ingredients
1x
2x
3x
1
tablespoon
dried tarragon
4
cloves
garlic
pressed
1
teaspoon
lemon zest
1
teaspoon
sea salt
1/2
teaspoon
freshly ground black pepper
1
cup
chopped onion
24
ounces
white button mushrooms
sliced
2
cups
cooked wild rice
1
cup
cooked brown rice
or use more wild rice
4
cups
low sodium vegetable broth
1/2
cup
lemon juice
Instructions
DO-AHEAD TIP: Prepare rice(s) according to package directions. In a slow cooker, combine all ingredients and blend well.
Cover and cook on LOW for 1 hour or on HIGH for 30 minutes to 1 hour OR until mixture is heated through and mushrooms are done. Serve and enjoy!!!
Notes
SERVING SUGGESTION:
A big salad and whole grain rolls and butter.
VEGETARIAN:
No changes necessary.
KOSHER:
No changes necessary.
GLUTEN FREE:
Make sure broth is gluten free.
NUTRITION:
Per serving: 174 Calories; 1g Fat; 13g Protein; 31g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 667mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 2 Vegetable; 0 Fruit; 0 Fat. Points: 4.
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