• 1 Tbl unsalted butter
  • 1/2 c chopped carrot (about 1 medium carrot)
  • 1 large onion, chopped
  • 2 celery stalks, thinly sliced
  • 1 (8 oz) package pre-sliced baby portabella mushrooms (if the slices are rather thick use a sharp knife to cut in half into thinner slices)
  • 1 tsp fresh rosemary, minced (or substitute 1/4 tsp dried rosemary)
  • 1/4 tsp ground black pepper
  • 3 garlic cloves, minced
  • 28 oz low-sodium chicken broth (or substitute vegetable broth)
  • 1 c uncooked wild rice
  • 1/3 c Better Batter All-Purpose Flour
  • 2 3/4 c 2% reduced fat milk
  • 2 Tbl dry sherry, optional
  • 3/4 tsp salt, divided


Saute. Melt butter in a Dutch oven or soup pot over medium-high heat. Add carrot, onion, celery, mushrooms, rosemary, pepper, garlic, and 1/4 tsp salt. Saute 8-10 minutes or until tender. Simmer. Stir in broth and rice, bring to a boil. Cover and reduce heat to medium-low and simmer 1 hour and 15 minutes or until rice is tender. Thicken. Lightly spoon flour into a dry measuring cup. Combine flour and milk in a medium bowl, stirring well with a fork or whisk to blend. Add flour mixture to soup and cook over medium heat for 7-10 minutes or until thick, stirring frequently. Stir in optional dry sherry and reserved 1/2 tsp salt. Makes 4-6 servings. Adapted from Cooking Light