Mushroom and Wild Rice Soup | @tasteLUVnourish | #soup #healthy #mushrooms

Mushroom and Wild Rice Soup

You know that moment when you create something so wonderful and you just can’t contain yourself? As soon as I tasted this soup, knowing just how much I duped those hefty grams of fat, I knew this was going to be a huge hit. Saying nothing of my devious tricks, I kind of sprang a bowl of this on every member of my family as they came in the door at the end of the day.

Eyebrows were raised, yummy sounds were made and eyes rolled back into heads. Truly.

“Did you put cream in this?”


“Well, what makes it so creamy?”

“I’m not telling you.”

Eyes rolled back…again.

My secret to creating this beautiful creamy texture is tofu! I’ve found that whirling up some soft silken tofu either in a blender or using an immersion blender, creates a silky cream that mimics traditional heavy cream. With tofu, you’re eliminating a huge amount of fat, saturated fats and cholesterol. One cup of heavy cream has…get ready for this…eighty-eight grams of fat! One cup of silken tofu has about eight.

We actually eat tofu often and I’ve found a tofu that we really love and I’m so excited to be working with! Mori-Nu tofu is a creamy silken tofu unlike pressed tofu packed in water. The texture is so much nicer. One of the things I love most about Non-GMO Mori-Nu tofu, is their packaging. They developed a process where the tofu is made in an aseptic package that protects the tofu from light, air and microorganisms without using any preservatives. The tofu can be kept without refrigeration for a shelf life of one year! I can’t tell you how many packages of refrigerated pressed tofu I’ve thrown out over the years! This eliminates that problem!

Take a peek at another surprise I have for you below. Now, you can make this for yourself and see what your family thinks!

Mushroom and Wild Rice Soup | @tasteLUVnourish | #soup #healthy #mushrooms

Mushroom and Wild Rice Soup

2 tablespoons butter
1 tablespoons olive oil
10 ounces mushrooms, thinly sliced (I use baby bella)
1 medium onion, diced
2 stalks celery, diced
1 medium carrot, diced
2 to 3 cloves garlic, minced
1/4 cup marsala (you can substitute with white wine)
1 medium russet potato, peeled and diced
2 tablespoons all purpose flour
4 sprigs fresh thyme
1 small bay leaf
6 cups vegetable or chicken broth
3/4 cup uncooked wild rice (see Notes)
12 ounce package Mori-Nu Soft Silken tofu

Melt butter in a large heavy pot over medium-high heat. Add the mushrooms and cook until they become golden. They’ll release their moisture first, then once the liquid evaporated, they’ll begin to brown. Remove the mushrooms from the pan and set aside in a small dish.

Add the olive oil to the pan along with the onions, celery and carrots. Cook until the onions are softened. Add the garlic and cook for just one more minute. Add the flour and stir to coat the vegetables. Add the marsala or white wine and reduce evaporated completely. Add the broth, potato, thyme, bay leaf, mushrooms and the wild rice (see Notes about the rice) to the pot. Bring the soup to a boil then immediately reduce to a simmer. Cover the pot and simmer on low for 30 minutes.

In a blender or in a measuring cup if using an immersion blender, blend the tofu until smooth and creamy. Once the soup is done, remove the pot from the heat and stir the tofu into the soup until blended.

Serves 6


  • I use a wild rice that has been cracked so that it will cook a bit quicker. If you can’t find a quicker cooking wild rice, use precooked wild rice and add it at the last five minutes of cooking time.
  • To keep this vegan, omit the butter and use 2 tablespoons of olive oil and use vegetable broth.
  • To keep this gluten-free, omit the flour completely. The soup will still be creamy and delicious.

Mushroom and Wild Rice Soup | @tasteLUVnourish | #soup #healthy #mushrooms

You can enter to win a $100 Visa Gift card, a Mori-Nu tofu cook book and six packages of Mori-Nu tofu! Enter now until November 4, 2014.

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This is a sponsored conversation written by me on behalf of Mori-nu. The opinions and text are all mine.

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Milk Chocolate Pots de Creme | @tasteLUVnourish | #chocolate #potsdecreme #light

Milk Chocolate Pots de Creme

This beauty began as a milk chocolate creme brûlée, but as I can’t leave anything alone, some type of transformation was inevitable. I’ve just been trying to reduce the amount of sugar in my diet lately and the added crunchy layer of sugary goodness in creme brûlée was just another one of those sacrifices I’ve had to make. So, I threw on a fancy name, calling this a Pots de Creme, and that alone made me feel so much better. But seriously, this is a delicious pots de creme. It is creamy, sweet, chocolatey and basically, perfect as is.

Inspiration for this recipe came from one of my favorite magazines, Cooking Light. I’ve always felt that they represent the way I love to eat. Just real food without ten sticks of added butter. So, you can imagine how excited I am to tell you that I’ve been asked to join Cooking Light’s Blogger Connection! What does this mean for you? Well, every so often, I’ll be sharing some of the latest news, recipes and tips that I find in Cooking Light Magazine.

In the spirit of Cooking Light, I’d like to help you lighten up some of your favorite recipes! Click over to my Facebook page, give it a like, and tell me what dish you love, but would like to see lightened up. I’ll feature one recipe a month with a healthier version!

Milk Chocolate Pots de Creme | @tasteLUVnourish | #chocolate #potsdecreme #light

Milk Chocolate Pots de Creme

2 cups whole milk (see Notes)
3 tablespoons granulated sugar, divided
1/8 teaspoon salt
3 ounces milk chocolate, finely chopped
2 large eggs
2 large egg yolks
1 tablespoon amaretto
1/2 teaspoon pure vanilla extract

Preheat your oven to 300 degrees.

In a medium saucepan, combine the milk, 2 tablespoons of the sugar and the salt. Bring just to a simmer over medium heat, stirring frequently. Remove from the heat and add the chocolate. Whisk until the chocolate has melted and set aside.

In a medium bowl, add the remaining 1 tablespoons of sugar with the eggs and egg yolks. Whisk until smooth. Very gradually and in a very fine stream, add the chocolate mixture to the bowl while constantly whisking. Be careful to do this very slowly at first, so you don’t cook the eggs. Add the amaretto and the vanilla extract and whisk to incorporate.

Divide the mixture between 6 ramekins, pouring about a half cup in each. Place the ramekins in a 13 x 9 baking dish. Add hot tap water to the baking dish so that it comes up just about an inch around the ramekins.

Bake in the oven for 50 minutes.

Carefully remove the ramekins from the pan and allow them to cool on a wire rack for about 30 minutes. Cover and chill in the refrigerator for three to four hours.

Serves 6

Inspired by, Milk Chocolate Creme Brûlée, Cooking Light Magazine, November 2014


  • Whole milk will give you the creamiest texture, but you can also use a reduced fat milk and get great results. I’ve also tested this recipe with almond milk and found it really delicious.
  • For a little decadence, try topping this with whipped cream or chocolate shavings.
  • If you do not want to add amaretto to this, substitute 1/2 teaspoon pure almond extract in its place.

    Milk Chocolate Pots de Creme | @tasteLUVnourish | #chocolate #potsdecreme #light