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Wild Rice and Mushroom Soup

 Wild Rice and Mushroom Soup
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
8 ServingsPrep: 10 min. Cook: 30 min.


  • 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
  • 2 cups heavy whipping cream


  • 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. Yield: 8 servings (2 quarts).
Nutritional Facts: 1 cup equals 399 calories, 26 g fat (14 g saturated fat), 84 mg cholesterol, 803 mg sodium, 35 g carbohydrate, 1 g fiber, 8 g protein.