Rice and Mushroom Soup

Ingredients

3 cups low sodium chicken broth

¼ tsp dried thyme

1 cup cooked rice

1 cup unsweetened almond milk

Black pepper, to taste

¼ cup chopped celery

¼ cup chopped carrots

2 Tbsp flour

1 Tbsp olive oil

1 ½ cups sliced mushrooms

½ white onion, chopped

Directions

1. Cook rice according to the package. 

2. In a separate stockpot, add olive oil and bring to medium heat. 

3. Add chopped onion, celery and carrots. Cook until tender. 

4. Add mushrooms and chicken broth. Cover and heat to a simmer.

5. In a bowl, blend the almond milk, flour, thyme and pepper. Then stir in cooked rice. 

6. Pour rice mixture into the hot stockpot with vegetables. 

7. Cook over medium heat. Stir continually until thickened and bubbly. 

8. Serve warm.

Nutritional information:

4 Servings

Serving Size: ¼ recipe

Calories: 268.4 kcals

Total Fat: 5.8 g

Saturated Fat: 0.9 g

Cholesterol: 0 mg

Sodium: 149.8 mg

Total Carbohydrate: 45.7 g

Protein: 8.9 g

Fiber: 1.9 g

Potassium: 387.1 mg

Phosphorus: 149.8 mg