MUSHROOM SOUP RICE RECIPES

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

WILD RICE AND MUSHROOM SOUP RECIPE: HOW TO MAKE IT

Wild Rice and Mushroom Soup Recipe: How to Make It image

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

Provided by Taste of Home

Categories Lunch

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 8 servings (2 quarts).

Number Of Ingredients 6

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

Steps:

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 : Calories 399 calories, FatContent 26g fat (14g saturated fat), CholesterolContent 84mg cholesterol, SodiumContent 803mg sodium, CarbohydrateContent 35g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 8g protein.

CREAMY WILD RICE & MUSHROOM SOUP RECIPE | EATINGWELL

Creamy Wild Rice & Mushroom Soup Recipe | EatingWell image

Mushrooms add earthiness and umami flavor in this creamy, one-pot soup recipe. This vegetarian soup will thicken as it sits, so be mindful that the consistency may change when you're done cooking.

Provided by Carolyn Casner

Categories Healthy Creamy Soup Recipes

Total Time 40 minutes

Number Of Ingredients 13

Ingredients

1 tablespoon extra-virgin olive oil
1 cup thinly sliced celery
1 cup chopped carrots
½ cup chopped onions
8 ounces button mushrooms, sliced
¼ cup all-purpose flour
½ teaspoon ground pepper
½ teaspoon salt
4 cups low-sodium vegetable broth
2 cups cooked wild rice
½ cup heavy cream
2 teaspoons lemon juice
2 tablespoons chopped fresh parsley

Steps:

Heat oil in a large saucepan over medium heat. Add celery, carrots and onions and cook, stirring, until starting to soften, about 2 minutes. Add mushrooms and cook, stirring, until the mushroom liquid has mostly evaporated, about 5 minutes. Add flour, pepper and salt and cook, stirring, for 2 minutes more.
Add broth and bring to a boil, scraping up any browned bits. Cook, stirring, until slightly thickened, about 2 minutes. Stir in rice, cream, lemon juice and parsley and cook until heated through, about 2 minutes more.

Nutrition Facts : Calories 298 calories, CarbohydrateContent 35 g, CholesterolContent 34 mg, FatContent 15 g, FiberContent 5 g, ProteinContent 7 g, SaturatedFatContent 7 g, SodiumContent 479 mg, SugarContent 6 g

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