Mushroom & Wild Rice Soup
You can tell how much I adore mushrooms by looking at this recipe. I used four varieties! The wild rice mix helps make it very easy. —Mary McVey, Colfax, North Carolina
Ingredients
- 2-1/2 cups water
- 1 ounce dried porcini mushrooms
- 1 ounce dried shiitake mushrooms
- 3 tablespoons butter
- 1 small onion, finely chopped
- 1/2 pound sliced fresh mushrooms
- 1/2 pound sliced baby portobello mushrooms
- 3 garlic cloves, minced
- 4 cups chicken broth
- 1 package (6 ounces) long grain and wild rice mix
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1/2 cup cold water
- 4 teaspoons cornstarch
- 1 cup heavy whipping cream
Reviews
Delicious! Used two boxes of Rice-a-Roni Long Grain and Wild Rice with the Seasoning Packets. Just delicious.
Very good and will make again. It did need more seasoning though.
This looks really delish but can I use only puffball mushrooms in this recipe?
Great recipe. I use my log grown shiitake mushrooms and it was delicious. It is going to be a winter favorite.
Help with a Question! On step # 4 the directions say to Stir in broth, rice mix with contents of seasoning packet... The ingredients don't say anything about a seasoning packet. Is this something that is supposed to come with the rice? If so, what brand? I'm used to just buying/cooking rice and adding seasonings.
This soup was delicious. The only thing i did different was add some chopped rotisserie chicken and I didn't have a box of rice mix but I did have a bag of Wild rice I just added it and some garlic powder. onion powder parsley flakes and let it simmer until the rice was tender, about 30 minutes longer.
LOVE this recipe! I had leftover cooked mushrooms -- so omitted the directions for the dried mushrooms. It was EXCELLENT! Will make again with a different variety using the dried, but definitely a good way to use leftovers up.
Absolutely delicious!
Like everyone else says This is the best Mushroom soup EVER !! Next time I'm going to try a bit of sherry.
Delicious! I've made this twice now and my only recommendation is using an all natural or organic wild rice mix such as Lundbergs. The overall taste of the soup was better and it wasn't as salty as when I made it with Uncle Bens.