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Wild Rice and Mushroom Soup

Name: Wild Rice and Mushroom Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 8 servings (2 quarts).
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

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Test Kitchen Approved

Total Time

Prep: 10 min. Cook: 35 min.

Makes

8 servings (2 quarts)

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

Wild Rice and Mushroom Soup Recipe photo by Taste of Home

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

Directions

In a Dutch oven, saute mushrooms in oil until tender. Add the rice, contents of seasoning packets, broth and water. Bring to a boil. Reduce heat; cover and simmer for 25 minutes. Add cream and heat through.

Nutrition Facts

1 cup: 399 calories, 26g fat (14g saturated fat), 84mg cholesterol, 803mg sodium, 35g carbohydrate (2g sugars, 1g fiber), 8g protein.

Wild Rice and Mushroom Soup

Ingredients

Directions

Nutrition Facts

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