- 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).
Originally published as Wild Rice and Mushroom Soup in Taste of Home Christmas Annual Annual 2012, p97
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Reviewed Feb. 26, 2013
"This soup was super good and quick and easy! I added a little parsley and basil too! And substituted 30 calorie almond milk for a lower calorie soup! Was delicious. I loved it!"