Wild Rice and Mushroom Soup

Name: Wild Rice and Mushroom Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 8 servings (2 quarts).
Ingredients: 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; 1/2 cup water; 2 cups heavy whipping cream

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

Ingredients

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
1/2 cup water
2 cups heavy whipping cream

Directions

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.

Nutrition Facts

1 cup: 399 calories, 26g fat (14g saturated fat), 84mg cholesterol, 803mg sodium, 35g carbohydrate (2g sugars, 1g fiber), 8g protein.

Originally published as Creamy Wild Rice and Mushroom Soup in Taste of Home Christmas Annual 2012

Reviews

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Average Rating:

Carol

Nov 8, 2017

In the directions it says to add water,yet there is no amount listed.
Carol

Nov 8, 2017

It’s the directions it says to add water,yet there is no amount listed.
angela32

Oct 31, 2017

I made this for dinner tonight and it was awesome! Even my non mushroom loving husband had two bowls and asked me to make it again. Total Winner!
sampierson

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!