Image from the kitchn
If you haven't checked your local Big Lots, Odd lots for food items you are missing out! Some Big lots don't have a Grocery section but the ones that I've visited I've found International Orange Fanta (or minerals as my grandmother would say), A big jar of Garam Masala spice mix for $2!! Yes $2!, many no salt added canned foods, a lot of gluten free, organic foods, vegan foods and vegetarian packaged foods. Kashi is the one name brand I frequently see. There are others, too. That have a great spice selection for $1 a pop for ~5oz of black pepper, garlic powder, onion powder, italian seasoning, no salt seasoning, etc.. I don't remember them all but I'm sure there are at least 20 to choose from.
Its getting pretty cold and I've got a hankering to make some soup but I was being lazy and didn't make anything but a peanut butter and jelly sandwich today. This post is about the last batch of soup I made because I got a steal on a bag of Bob's Red Mill Wild Rice mix for $3 at Big Lots. (It was the last one!) I was in the process of making my standard soup and I was just going to add the rice mix instead of pasta or potatoes. I spotted the wild rice and mushroom soup recipe on the back of the package and I decided to follow it. I'm glad I did cause this soup tasted great! I make my soups a little spicy and it is the perfect warm winter lunch or dinner. This soup was gone in 3 days..Normally my soups last me over a week!
My friends and family were very surprised to learn that this soup is meatless. Its so hearty you really don't miss it. I only had two mushrooms on hand that went into the large soup pot, so it really wasn't a mushroom soup until the second and third batches where I purchased mushrooms before my soup making efforts. I added 2 bags of frozen veggies because I buy them constantly and I'm always trying to add veggies into my home-cooked meals. I add the veggies toward the end of the cooking because I don't like my veggies too soft but you can add them at whatever stage you want.
Modified Wild Mushroom and Wild Rice Soup
Here is my reduced calorie, increased veggie modified version
2 large Garlic Cloves, chopped
1 medium Onion, chopped
1/2 tsp. Thyme or Rosemary
1 cup Wild Rice and Brown Rice Mix
10 cups Chicken Stock (Or 10 water I normally add 2 chicken,beef or veggie bouillon cubes to taste)
1/2 pound Mushrooms, stems discarded, coarsely chopped
1 tsp. Sea Salt
1/2 tsp. freshly ground Black Pepper
2 packages of frozen vegetable soup mix from Kroger* (Mix of carrots, corn, green beans, lima beans, okra, green peas, celery, onions)
1 cup skim or 2% milk
Melt 3 tablespoons butter in large saucepan over medium-high heat. Add mushrooms and cook for 1 minute. Add garlic, onion, and thyme and cook for 2 minutes or until tender. Add rice and stir to combine. Add chicken stock and bring to a boil. Reduce heat, cover and simmer for 45 minutes or until rice is tender but not over cooked. Add the vegetables with the rice or 20 minutes after the rice has been cooking. Add salt, pepper, and milk into soup and cook until heated through. After the milk is added be sure not to let the soup boil! Serve at once.
*for me its the okra, green beans and lima beans that really add to the soup.
Here is the original recipe:
Melt 2 tablespoons butter in large saucepan over medium-high heat. Add garlic, onion, and thyme and cook for 2 minutes or until tender. Add rice and stir to combine. Add chicken stock and bring to a boil. Reduce heat, cover and simmer for 45 minutes or until rice is tender but not over cooked. Melt remaining butter in a medium skillet over medium-high heat. Add mushrooms and cook for 1 minute or until tender. Stir mushrooms, salt, pepper, and half-and-half into soup and cook until heated through. Serve at once.
Serves 6 to 8.
Serving Size: 1 Serving
Calories 240, Calories from Fat 90, Total Fat 11g, Saturated Fat 6g, Cholesterol 25g, Sodium 160mg, Total Carbohydrates 28g, Dietary Fiber 3g, Sugars 3g, Protein 11g.
Source: Found here!