Wild Rice and Mushroom Soup
Frequently requested at family get-togethers, this rich and hearty soup is ready in a flash. Cooking for a vegetarian? Swap in vegetable stock for the beef broth. —Danielle Noble, Ft. Thomas, Kentucky
Ingredients
- 1 pound baby portobello mushrooms, chopped
- 2 tablespoons olive oil
- 2 packages (6 ounces each) long grain and wild rice mix
- 1 carton (32 ounces) reduced-sodium beef broth
- 1/2 cup water
- 2 cups heavy whipping cream
Reviews
No comment left
this was really good. Only change I made was I sliced the mushrooms thinly instead of chopped and I wound up adding almost double the broth as it was really thick, and this turned out wonderfully (just the right thickness). I'll definitely make again
The water is the amount listed on the boxes of rice you use.
In the directions it says to add water,yet there is no amount listed.
It’s the directions it says to add water,yet there is no amount listed.
I made this for dinner tonight and it was awesome! Even my non mushroom loving husband had two bowls and asked me to make it again. Total Winner!
This soup was super good and quick and easy! I added a little parsley and basil too! And substituted 30 calorie almond milk for a lower calorie soup! Was delicious. I loved it!