RICE WITH MUSHROOM SOUP 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.

PRESSURE COOKER MUSHROOM AND WILD RICE SOUP RECIPE - NYT ...

Pressure Cooker Mushroom and Wild Rice Soup Recipe - NYT ... image

This comforting soup tastes long-simmered, but it’s cooked in a pressure cooker, which makes it a weeknight possibility (though you could also make this recipe in a slow cooker). Use any variety of mushrooms you like: Cremini (also called baby bella) are affordable and easy to find and work well, or you can add shiitake or oyster mushrooms for a mix of texture and flavors. Don’t worry about removing small, supple stems, but discard any that are tough or dried-out. Wild rice isn’t a true rice at all but the seed of a grass that’s native to North America. When it’s cooked, it should be pleasantly chewy and nutty, not hard, and most of the grains should be slightly split open to reveal their creamy insides.

Provided by Sarah DiGregorio

Total Time 1 hours

Yield 6 to 8 servings

Number Of Ingredients 15

Ingredients

4 tablespoons unsalted butter (1/2 stick)
1 yellow or red onion, minced
2 pounds mixed mushrooms (such as cremini and shiitake), tough stems removed, mushrooms chopped into 1/2- to 1-inch pieces
Kosher salt and black pepper
2 celery stalks, chopped
1 large carrot, peeled and chopped
6 garlic cloves, smashed and chopped
3 sprigs fresh thyme or 1 teaspoon dried thyme
1 teaspoon garlic powder
1/4 cup all-purpose flour
5 cups vegetable or chicken stock
1/2 cup dry white wine (see Tip)
1 cup wild rice (about 6 ounces)
1/2 cup sour cream
Chopped scallions or chives and fresh dill, for topping

Steps:

Turn on the sauté setting on a 6- to 8-quart electric pressure cooker. Melt the butter, then add the onion. Cook, stirring occasionally, until translucent, about 5 minutes.
Add the mushrooms and 1 teaspoon salt, and cook, stirring occasionally, until the mushrooms have released their liquid and shrunk a bit, about 8 minutes. Add the celery, carrot, chopped garlic, thyme, garlic powder and several generous grinds of black pepper. Stir to combine. Add the flour and stir until the vegetables are evenly coated and no white spots remain.
Pour in the stock and wine, and turn off the heat. Scrape the bottom of the pot very well to incorporate flour and any browned bits that are stuck to the bottom. (This will add flavor and also prevent a burn warning later.) Stir in the wild rice.
Cook on high pressure for 10 to 12 minutes. Turn off the heat and let the pressure reduce naturally for 10 minutes, then release the remaining pressure manually.
Stir the soup and check the texture of the wild rice; if it needs a bit more time repeat the pressure cooking process for a cook time of 2 minutes and rapidly release the pressure. Check the texture of the soup; if you’d like it to be thicker, turn on the sauté function and let the soup simmer to reduce to desired consistency. Turn off the heat.
Put the sour cream in a small bowl and slowly whisk in a few spoonfuls of warm soup until smooth, then stir the mixture into the soup. (This prevents the sour cream from separating.) Taste the soup and add salt and pepper to taste.
Serve the soup in bowls topped with chopped scallions or chives and dill. Reheat any leftovers on low until warm. (Boiling can cause the sour cream to break.)

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SLOW COOKER MUSHROOM AND WILD RICE SOUP - NYT COOKING

Making creamy soups in the slow cooker can be tricky because it’s not possible to simmer them with the top off and reduce the liquid. One easy way to thicken without reducing is to use a roux, a mix of flour and butter. Heat the roux in the microwave, then whisk it into the stock in the slow cooker before adding the other ingredients. (If you don’t have a microwave, simply melt the butter in a small saucepan, stir in the flour, let it bubble, then proceed.) This soup is best prepared on the high setting for two reasons: First, when cooked on low, the wild rice becomes too soft before the mushrooms are tender. Second, the roux doesn’t thicken as effectively on low. If you need a longer cook time, omit the rice, put the soup on low for 8 hours, and turn the heat up to high before serving. Cook the rice separately according to package directions, then stir it in before serving. Find a pressure cooker version of this recipe here.
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Reviews 4
Total Time 2 hours

Divide the soup among bowls and top with chopped scallions or chives and dill. Reheat any leftovers on low until warm. (Boiling can cause the sour cream to break.)

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You can tell how much I adore mushrooms by looking at this recipe. I used four varieties! The wild rice mix helps make it very easy. —Mary McVey, Colfax, North Carolina
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Total Time 01 hours 10 minutes
Category Dinner, Lunch
Calories 180 calories per serving

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This mushroom soup looks really fancy, tastes incredible and takes no time at all – just 15 minutes.
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Total Time 15 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 366 calories per serving

1. Ingredients out • Kettle boiled • Oven grill on high • Large lidded pan, medium heat • Griddle pan, high heat • Stick blender
2. START COOKING Peel, halve and finely slice the onions and put them into the large pan with 2 tablespoons of olive oil.
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1. Ingredients out • Kettle boiled • Oven grill on high • Large lidded pan, medium heat • Griddle pan, high heat • Stick blender
2. START COOKING Peel, halve and finely slice the onions and put them into the large pan with 2 tablespoons of olive oil.
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