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Wild Rice and Mushroom Soup

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
  • Total Time
    Prep: 10 min. Cook: 35 min.
  • Makes
    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

Directions

  • 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
1 cup: 399 calories, 26g fat (14g saturated fat), 84mg cholesterol, 803mg sodium, 35g carbohydrate (2g sugars, 1g fiber), 8g protein.

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