Creamy Mushroom & Wild Rice Soup
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. - Mary Mcvey, Colfax, North Carolina
Prep: 25 min. + standing Cook: 45 min.
2-1/2 cups hot water
2-1/2 teaspoons Taste of Home - Great Flavors Mushroom Stock Concentrate
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
To make broth, in a 4-cup liquid measuring cup, whisk hot water and mushroom stock concentrate until blended.
In a Dutch oven, heat butter over medium-high heat. Add onion; cook and stir until tender. Add mushrooms; cook and stir until tender. Add garlic; cook 1 minute longer.
Stir in broth, rice mix with contents of seasoning packet, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until rice is tender. In a small bowl, mix cold 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. Yield: 12 servings (2-1/4 quarts).