* This is a sponsored post for BRITA *
A rich and filling Creamy Mushroom Soup that uses a mixture of mushrooms. The addition of wild rice gives the soup a lovely texture.
I know it is now technically spring and I have already started posting salad recipes, but I just couldn’t help myself with this one. Plus, hey, I live in the UK and with our weather there is every possibility that it could be soup weather in July. I may have just fulfilled the British stereotype by talking about the weather.
If you want to be kept up to date on my new healthy and delicious recipes like this, then please subscribe to the blog mailing list (it takes 30 seconds) and you will get sent the new recipes straight to your inbox. Your email address won’t be passed on to anyone and you will never be spammed. Click here to sign up
It is Meatless Monday, so of course I have a new meatless recipe for you all. Anyone that has been a vegetarian, or is just a fan of vegetarian cooking knows that mushrooms play a key part in your food. I think it must be the almost meaty texture that vegetables just don’t really give you. One of the things I love most about mushrooms is how easily they bulk out a meal, with very few calories. Meaning, you feel like you are eating more, without having to eat too many more calories. Can you believe that a big bowl of this filling soup is just 220 calories and fat free as well?!?!
Mushroom soup will always hold a special place in my heart. Whenever I was sick when I was little, my mum would make me mushroom soup. So, although it reminds me of being sick, it also reminds me of feeling better. It’s strange though, my mum is THE best soup maker (after my Nan of course), but she always bought mushroom soup. Sorry mum, just dropped you in it there. I continued this as well and always bought it as whenever I made it myself, it never came out right. It always went a bit grainy and something just wasn’t right. Until now!
I have to say, I am loving my BRITA water filter. I keep it on my desk all day, which means I am drinking a lot more water and it tastes SO much better than straight out of the tap. But it’s not just good for drinking water, it is now the only water I will use in my cooking and I think filtered water is especially important in a dish like soup, as the water in an integral part of the meal.
As a BRITA ambassador as part of their Better With BRITA campaign, I am spreading the word on the importance and difference of filtered water, which is something I am happy to do as I really do believe it. With BRITA’s filtration technology, it reduces the limescale and impurities that can change the taste of your water, and therefore your meal. Water is an important part of a healthy life, especially when exercising, so you want it to taste as good as possible. You can see lots of great food and drink recipes using filtered water, as well as some tips on drinking more water over on the BRITA website.
What makes this mushrooms soup a little different from most is that it has rice in it. I love carbs. I am just putting that out there, but I am sure you are all well aware of that. My stomach, and scales, are well aware of that too. There is not much that I love more than a steaming hot bowl of soup with a big chunk of bread fresh from the oven to dunk in to it. But, I am cutting way back on bread, so that just isn’t going to happen at the moment. But just a bowl of soup isn’t really a full meal, is it. So I added some rice in to this to make it much more of a filling and balanced meal.
How to make Creamy Mushroom Soup with Wild Rice – Serves 4:
Creamy Mushroom Soup with Wild Rice
- 550 g mixed mushrooms thinly sliced
- 75 g Wild Rice
- 8 shallots diced
- 2 celery stalks diced
- 3 garlic cloves crushed
- 1 head cauliflower chopped in to small pieces
- 1000 ml BRITA filtered water
- 1 tbsp wholegrain mustard
- 2 tbsp fresh parsley finely chopped
- 250 ml skimmed milk
- 2 tbsp corn flour
- 0.5 tbsp olive oil
- Add the rice to a pan of boiling BRITA filtered water and simmer for 25 minutes.
- Heat the oil in a large soup pan and add the shallots, celery and garlic and gently heat for 4 minutes.
- Add half the mushrooms and the cauliflower and cook for 4 minutes.
- Add the BRITA filtered water, mustard and parsley and simmer for 15 minutes.
- Mix the milk and cornflour together and put aside.
- Using a hand blender, blend the soup until smooth. Add the rest of the mushrooms, the cooked rice and the milk mixture to the blended soup and simmer for 5 minutes.
What is your favourite type of soup?
**This post was sponsored by BRITA, however all thoughts are my own**