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Mushroom & Wild Rice Soup Recipe

Mushroom & Wild Rice Soup Recipe photo by Taste of Home

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You can tell how much I adore mushrooms by looking at this recipe. I used four kinds of mushrooms! The wild rice mix helps make it very easy. — Mary Mcvey, Colfax, North Carolina

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Mushroom & Wild Rice Soup Recipe

Prep: 25 min. + standing Cook: 45 min.

Yield: 12 Servings

25 45 70

Ingredients

2-1/2 cups water
1 ounce dried porcini mushrooms
1 ounce dried shiitake mushrooms
3 tablespoons butter
1 small onion, diced
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

Directions

In a small saucepan, bring water to a boil; add dried mushrooms. Remove from the heat; let stand for 25-30 minutes or until softened.
Using a slotted spoon, remove mushrooms; rinse. Trim and discard stems from shiitake mushrooms. Chop mushrooms. Strain soaking liquid through a fine-mesh strainer. Reserve mushrooms and soaking liquid.
In a Dutch oven, heat butter over medium-high heat. Add onion; cook and stir until tender. Add fresh and baby portobello mushrooms; cook and stir until tender. Add garlic; cook 1 minute longer.
Stir in the broth, rice mix with contents of seasoning packet, reserved dried mushrooms and soaking liquid, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender.
In a small bowl, mix water and cornstarch until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cream; heat through. Yield: 12 servings (2-1/4 quarts).

Originally published as Mushroom & Wild Rice Soup in Taste of Home October/November 2012, p79

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Mushroom & Wild Rice Soup

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Reviewed on Feb. 12, 2013 by jhallam

The cream sends it over the top in flavor. I crave this soup!

Reviewed on Dec. 03, 2012 by NeeNee415

It was wonderful!! I had the shiitake but not the porcini, so I just omitted it...I added a TBSP of butter at the end after the cream just to give it some added richness...personal preference...I would definitely make this over and over again!!!

Reviewed on Sep. 23, 2012 by sabryan46

Easy to prepare, although I could not find dried mushrooms at my local grocery, & used 1 1/2 lbs fresh. It still turned out great. Would not hesitate to serve to guests.