Long-Grain And Wild Rice Mushroom Soup

Long-Grain And Wild Rice Mushroom Soup
Servings: 6 Prep 20 mins Cook 35 mins


  • 1/2 cup dried mushrooms (3/4 ounce)
  • 3 cans (13-3/4 ounces each) reduced-sodium beef broth plus 1 soup can of water
  • 1 tablespoon olive oil
  • 1 pound button mushrooms, sliced
  • 1 package (6 ounces) long-grain white and wild rice mix with seasoning packet
  • 1 package (10 ounces) frozen diced peas and carrot mixture
  • 1/2 cup heavy cream

Make It

1. Soak dried mushrooms in 1/2 cup broth in bowl 20 minutes to soften.

2. Heat olive oil in large saucepan. Add button mushrooms; saute for 3 to 5 minutes or until tender. Remove mushrooms to platter; cover with aluminum foil.

3. Strain dried mushrooms through sieve lined with paper toweling. Rinse reconstituted mushrooms and add with strained liquid to saucepan; cook until liquid is reduced by half, about 2 minutes. Add remaining broth and water, rice with seasoning packet. Cover; reduce heat to low and simmer 25 minutes or until the rice is puffed.

4. Increase the heat to high. Add the peas and carrots. Bring to boiling. Reduce the heat to medium; cook for 3 to 5 minutes or until carrots are tender. Stir in reserved button mushrooms and cream. Gently heat and serve. Makes 6 servings.