Mushroom & Wild Rice Soup
TOTAL TIME: Prep: 25 min. + standing Cook: 45 min.
YIELD: 12 servings (2-1/4 quarts).
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
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2-1/2 cups water
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1 ounce dried porcini mushrooms
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1 ounce dried shiitake mushrooms
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3 tablespoons butter
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1 small onion, finely chopped
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1/2 pound sliced fresh mushrooms
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1/2 pound sliced baby portobello mushrooms
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3 garlic cloves, minced
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4 cups chicken broth
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1 package (6 ounces) long grain and wild rice mix
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1/2 teaspoon salt
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1/4 teaspoon white pepper
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1/2 cup cold water
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4 teaspoons cornstarch
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1 cup heavy whipping cream
Directions
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1.
In a small saucepan, bring water to a boil; add dried mushrooms. Remove from heat; let stand 25-30 minutes or until softened.
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2.
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.
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3.
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.
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4.
Stir in broth, rice mix with contents of seasoning packet, reserved dried mushrooms and soaking liquid, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until rice is tender.
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5.
In a small bowl, mix water and cornstarch until smooth; stir into soup. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in cream; heat through.
Nutrition Facts
3/4 cup: 180 calories, 10g fat (6g saturated fat), 32mg cholesterol, 625mg sodium, 17g carbohydrate (2g sugars, 1g fiber), 5g protein.
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