Wild Rice and Mushroom Soup |
|
 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
|
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 |
2 cups heavy whipping cream |
Directions:
1. 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).
|
|