Creamy Wild Rice And Mushroom Soup Recipe Recipe For Deviled

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WILD RICE AND MUSHROOM SOUP



Wild Rice and Mushroom Soup image

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

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 8 servings (2 quarts).

Number Of Ingredients 6

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

Steps:

  • 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 : Calories 399 calories, Fat 26g fat (14g saturated fat), Cholesterol 84mg cholesterol, Sodium 803mg sodium, Carbohydrate 35g carbohydrate (2g sugars, Fiber 1g fiber), Protein 8g protein.

MUSHROOM & WILD RICE SOUP



Mushroom & Wild Rice Soup image

You can tell how much I adore mushrooms by looking at this recipe. I used four varieties! The wild rice mix helps make it very easy. -Mary McVey, Colfax, North Carolina

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h10m

Yield 12 servings (2-1/4 quarts).

Number Of Ingredients 15

2-1/2 cups water
1 ounce dried porcini mushrooms
1 ounce dried shiitake mushrooms
3 tablespoons butter
1 small onion, finely chopped
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

Steps:

  • In a small saucepan, bring water to a boil; add dried mushrooms. Remove from heat; let stand 25-30 minutes or until softened., 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., 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., Stir in broth, rice mix with contents of seasoning packet, reserved dried mushrooms and soaking liquid, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until rice is tender., In a small bowl, mix water and cornstarch until smooth; stir into soup. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in cream; heat through.

Nutrition Facts : Calories 180 calories, Fat 10g fat (6g saturated fat), Cholesterol 32mg cholesterol, Sodium 625mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.

CREAMY WILD RICE AND MUSHROOM SOUP



Creamy Wild Rice and Mushroom Soup image

Make and share this Creamy Wild Rice and Mushroom Soup recipe from Food.com.

Provided by GREG IN SAN DIEGO

Categories     Long Grain Rice

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

3 cups chicken broth
1/3 cup wild rice
1/2 cup sliced green onion
1 cup half-and-half or 1 cup light cream
2 tablespoons all-purpose flour
1 teaspoon snipped fresh thyme
1/8 teaspoon pepper
1/2 cup sliced fresh mushrooms
1 tablespoon dry sherry

Steps:

  • In a medium saucepan, combine chicken broth and uncooked wild rice.
  • Bring to a boil.
  • Reduce heat and gently simmer, covered, for about 40 minutes.
  • Stir in green onions and cook an additional 5 - 10 minutes or until the rice is tender.
  • Combine half and half or light cream, flour, thyme and pepper.
  • Stir into the rice mixture along with the mushrooms.
  • Cook and stir until thickened and bubbly.
  • Cook and stir for one minute more.
  • Stir in sherry and heat through.
  • Test for seasonings. Add a little more sherry if desired.
  • Serve in heated bowls.
  • Note: You can use 1/4 teaspoon dried thyme if you don't have fresh thyme.

Nutrition Facts : Calories 190.5, Fat 8.2, SaturatedFat 4.7, Cholesterol 22.4, Sodium 601.6, Carbohydrate 17.9, Fiber 1.4, Sugar 1.5, Protein 8.3

CREAMY WILD RICE SOUP



Creamy Wild Rice Soup image

Whenever I make this soup in the morning, it's gone by evening! Friends and family alike rave about the unbeatable combination of down-home flavors.

Provided by Taste of Home

Categories     Lunch

Time 1h35m

Yield 8 servings (2 quarts).

Number Of Ingredients 14

3/4 cup uncooked wild rice
1 tablespoon vegetable oil
4 cups water
1/2 teaspoon salt
1 medium onion, chopped
1 celery rib, diced
1/2 cup butter, cubed
1 medium carrot, diced
1/2 cup all-purpose flour
3 cups chicken broth
2 cups half-and-half cream
1 cup diced fully cooked ham
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon pepper

Steps:

  • In a large saucepan, saute rice in oil over medium heat, for 5 minutes. Add water and salt; bring to a boil. Reduce heat; cover and simmer for 35 minutes (rice will not be completely cooked). Drain, reserving 1-1/2 cups cooking liquid; set rice and liquid aside separately. , In the same kettle, saute the onion, celery and carrot in butter until onion is crisp-tender. Reduce heat; stir in flour and cook until bubbly. Gradually add broth and cooking liquid; stirring constantly. Bring to a boil, cook and stir for 2 minutes, stirring constantly or until thickened. Add the cream, ham, rosemary, pepper and reserved rice. Reduce heat; cover and simmer for 30-35 minutes or until rice is tender.

Nutrition Facts : Calories 334 calories, Fat 21g fat (12g saturated fat), Cholesterol 70mg cholesterol, Sodium 873mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 2g fiber), Protein 9g protein.

CREAMY WILD RICE-AND-MUSHROOM SOUP



Creamy Wild Rice-And-Mushroom Soup image

Make and share this Creamy Wild Rice-And-Mushroom Soup recipe from Food.com.

Provided by Boomette

Categories     Chicken Breast

Time 55m

Yield 6 serving(s)

Number Of Ingredients 11

1 ounce dried mushroom, any variety
6 cups chicken broth
3 tablespoons extra virgin olive oil
6 carrots, coarsely chopped
1 onion, coarsely chopped
2 tablespoons fresh sage, chopped
salt and pepper
1 (6 ounce) box long grain and wild rice blend
3/4 lb white mushroom, sliced
1 boneless skinless chicken breast (4 ounces)
1/2 cup heavy cream

Steps:

  • Using a food processor, soak the dried mushrooms in 1 cup of chicken broth for 10 minutes. Process until coarsely chopped, about 20 seconds.
  • In a large pot, heat the olive oil over medium-high heat. Add the carrots, onion and sage and cook, stirring, until crisp-tender, about 5 minutes. Add the rehydrated mushroom mixture and cook, stirring, for 1 minutes; season with salt and pepper.
  • Stir in the remaining 5 cups of broth, the rice mix and the sliced mushrooms and bring to a boil. Add the chicken breast, lower the heat and simmer, stirring occasionally, until the rice is tender and the chicken breast is cooked through, about 25 minutes. Transfer the chicken to a plate and shred; return to the pot. Stir in the heavy cream; season with salt and pepper and simmer for about 5 minutes.

Nutrition Facts : Calories 246, Fat 16.4, SaturatedFat 6.1, Cholesterol 39.8, Sodium 815.9, Carbohydrate 13.8, Fiber 3.1, Sugar 5.1, Protein 12.5

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