Wild Rice and Mushroom Soup

(from castro15’s recipe box)

Categories: Soup

Ingredients

  • 1 lb. baby Portobello mushrooms, chopped
  • 2 tbsp. olive oil
  • 2 6-oz. packages long grain and wild rice mix
  • 32 oz. beef broth
  • 1/2 cup water
  • 2 cups heavy cream

Directions

  1. In a Dutch oven, saute mushrooms in oil until tender. Add the rice with 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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