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Mushroom & Wild Rice Soup Recipe
Mushroom & Wild Rice Soup Recipe photo by Taste of Home

Mushroom & Wild Rice Soup Recipe

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5 12
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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
TOTAL TIME: Prep: 25 min. + standing Cook: 45 min.
MAKES:12 servings
TOTAL TIME: Prep: 25 min. + standing Cook: 45 min.
MAKES: 12 servings

Ingredients

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

  1. In a small saucepan, bring water to a boil; add dried mushrooms. Remove from heat; let stand 25-30 minutes or until softened.
  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.
  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.
  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.
  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. Yield: 12 servings (2-1/4 quarts).
Originally published as Mushroom & Wild Rice Soup in Taste of Home October/November 2012, p79

Reviews for Mushroom & Wild Rice Soup

AVERAGE RATING
   (12)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
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3 Star
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MY REVIEW
Reviewed Aug. 11, 2015

"LOVE this recipe! I had leftover cooked mushrooms -- so omitted the directions for the dried mushrooms. It was EXCELLENT! Will make again with a different variety using the dried, but definitely a good way to use leftovers up."

MY REVIEW
Reviewed Feb. 13, 2015

"Absolutely delicious!"

MY REVIEW
Reviewed Jan. 10, 2015

"Like everyone else says This is the best Mushroom soup EVER !! Next time I'm going to try a bit of sherry."

MY REVIEW
Reviewed Dec. 3, 2014

"Delicious! I've made this twice now and my only recommendation is using an all natural or organic wild rice mix such as Lundbergs. The overall taste of the soup was better and it wasn't as salty as when I made it with Uncle Bens."

MY REVIEW
Reviewed Nov. 19, 2014

"I make this same recipe! I use all fresh mushrooms and also some celery and carrot. I also have been known to add some crumbled sausage or bacon."

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