Mushroom & Wild Rice Soup |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 12 |
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You can tell how much I adore mushrooms by looking at this recipe. I used four kinds of mushrooms! The wild rice mix helps make it very easy. Ingredients:
2-1/2 cups water |
1 ounce dried porcini mushrooms |
1 ounce dried shiitake mushrooms |
3 tablespoons butter |
1 small onion, diced |
1/2 pound sliced fresh mushrooms |
1/2 pound sliced baby portobello mushrooms |
3 garlic cloves, minced |
4 cups chicken broth |
1 package (6 ounces) long grain and wild rice mix |
1/2 teaspoon salt |
1/4 teaspoon white pepper |
1/2 cup cold water |
4 teaspoons cornstarch |
1 cup heavy whipping cream |
Directions:
1. In a small saucepan, bring water to a boil; add dried mushrooms. Remove from the heat; let stand for 25-30 minutes or until softened.
2. Using a slotted spoon, remove mushrooms; rinse. Trim and discard stems from shiitake mushrooms. Chop mushrooms. Strain soaking liquid through a fine-mesh strainer. Reserve mushrooms and soaking liquid.
3. In a Dutch oven, heat butter over medium-high heat. Add onion; cook and stir until tender. Add fresh and baby portobello mushrooms; cook and stir until tender. Add garlic; cook 1 minute longer.
4. Stir in the broth, rice mix with contents of seasoning packet, reserved dried mushrooms and soaking liquid, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender.
5. In a small bowl, mix water and cornstarch until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cream; heat through. Yield: 12 servings (2-1/4 quarts).
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