Long-Grain And Wild Rice Mushroom Soup

Makes 6
Prep 20 m
Cook 35 m

Ingredients

Directions

  1. 1 of 4 Soak dried mushrooms in 1/2 cup broth in bowl 20 minutes to soften.
  2. 2 of 4 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. 3 of 4 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. 4 of 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.
Nutrition Information for Long-Grain And Wild Rice Mushroom Soup
Servings Per Recipe: 6
Per Serving: