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Mushroom & Wild Rice Soup

 Mushroom & Wild Rice Soup
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
12 ServingsPrep: 25 min. + standing Cook: 45 min.

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.

2 of 2

Mushroom & Wild Rice Soup (continued)

Directions (continued)

  • 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).