wild mushroom and rice soup with scones

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Wild Mushroom and Rice Soup with Rosemary Scones

 

Recipe By :Publix Apron's Cookbook: Simple Meals (online)

Serving Size : 4 Preparation Time :0:00

Categories : Soups

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon olive oil

10 ounces frozen seasoning blend (contains diced onions --

green/red peppers, celery and parsley)

4 ounces gourmet mushroom blend -- (package size)

8 ounces sliced fresh mushrooms

3 tablespoons diced pimientos

1 tablespoon roasted garlic

1/2 cup fresh parsley

1 tablespoon hickory-flavor marinade

1 box butter and herb wild rice mix -- (6.1-ounce)

14 ounces defatted low-sodium vegetable broth

14 ounces water

1/4 cup shredded carrots

2 sprigs fresh rosemary

8 rosemary scones -- (recipe for 12)

 

1. Preheat large saucepan on medium-high heat for 2-3 minutes.

 

2. Place oil in pan and swirl to coat. Stir in seasoning blend, mushrooms,

pimientos and garlic. Cover and saute 5 minutes, stirring occasionally.

 

3. Wash parsley, removing any tough stems. Chop finely to measure 1/2 cup.

 

4. Add marinade, rice, seasoning packet (from rice), parsley, broth, water,

carrots and whole rosemary sprigs. Cover and bring to boil.

 

5. When boiling, reduce heat to low and simmer 10-12 minutes. Remove rosemary

sprigs and serve. Pair with a salad.

 

40 minutes COOKING SEQUENCE

Prepare scones through step 7 - 10 minutes

Prepare soup and begin to simmer - 15 minutes

Bake scones; complete soup and serve - 15 minutes

 

[Adapted: original recipe suggested chicken broth.] WEB: http://www.publix.com

 

Description:

" Vegetarian "

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Per Serving (excluding unknown items): 559 Calories; 19g Fat (29.3% calories

from fat); 18g Protein; 85g Carbohydrate; 5g Dietary Fiber; 5mg Cholesterol;

1448mg Sodium. Exchanges: 5 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 4 Fat; 0

Other Carbohydrates.

 

 

Nutr. Assoc. : 0 2237 4196 0 0 3505 0 968 1523 20115 0 0 0 151

 

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