wild rice and mushroom soup
Soups & Salads
Wild Rice and Mushroom Soup
Rich and comforting, wild rice and mushroom soup is a great go-to for a hearty weekday lunch or dinner. If you're a vegetarian
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.
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