Description
This Mushroom & Wild Rice Soup is a comforting and hearty recipe combining tender mushrooms and a savory wild rice blend in a creamy broth. Perfect for a quick and satisfying meal, it uses simple ingredients and cooks in just 15 minutes, delivering rich flavors in every spoonful.
Ingredients
Scale
Soup Base
- 2 Tbsp. oil
- ½ large onion, chopped
- 1 (8-oz) package sliced fresh mushrooms
- 1 (14.5-oz) can fat-free chicken broth
- 1 (10.5-oz) can unsalted cream of mushroom soup
- 2½ cups water
- 2 Tbsp cooking sherry
Grains
- 1 (6.2-oz) box Fast Cook Uncle Ben’s long grain & wild rice blend
Instructions
- Heat the oil and sauté vegetables. In a Dutch oven, heat 2 tablespoons of oil over medium heat. Add the chopped onion and sliced fresh mushrooms and cook until they become soft and translucent, about 5 minutes, stirring occasionally to prevent sticking.
- Add remaining ingredients and stir. Pour in the fat-free chicken broth, unsalted cream of mushroom soup, water, and cooking sherry. Stir well to combine all the ingredients evenly.
- Cook the soup with rice blend. Add the Fast Cook Uncle Ben’s long grain & wild rice blend to the pot. Bring the mixture to a boil over high heat, then reduce the heat to low to simmer. Cover and cook for about 10 minutes until the rice blend is tender and the soup has thickened.
Notes
- For a vegetarian version, substitute vegetable broth for chicken broth and use a vegetarian cream of mushroom soup.
- Adjust the seasoning with salt and pepper as needed, since the recipe uses unsalted soup and broth.
- Cooking sherry adds depth of flavor but can be omitted or replaced with a splash of white wine vinegar if desired.
- Make sure to use the fast cook wild rice blend to keep the cooking time short.
- Stir occasionally during simmering to prevent the rice from sticking to the bottom of the pot.
