Cream Of Mushroom Wild Rice Soup Recipes

MUSHROOM & WILD RICE SOUP

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

Mushroom & Wild Rice Soup image

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.

Ingredients

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

CREAM OF MUSHROOM WILD RICE SOUP

A real comfort food - serve with rolls and a salad. I used the turkey carcass from Thanksgiving to make the broth and used some veggies I had on hand - a simple soup to prepare but very elegant to serve! The cooking time does not include the time to make the broth.

Provided by DebS 2

Categories < 60 Mins

Time 40m

Yield 12 serving(s)

Number Of Ingredients 12

Cream of Mushroom Wild Rice Soup image

Steps:

melt butter in a large pot
saute mushrooms, carrots, celery and onion in butter until tender.
whisk in flour.
add chicken stock.
add wild rice.
season to taste.
bring to a simmer and simmer until heated through.
add cream and heat through.

Nutrition Facts : Calories 428.3, Fat 18.9, SaturatedFat 10.5, Cholesterol 53.9, Sodium 436.4, Carbohydrate 51.1, Fiber 3.6, Sugar 6.4, Protein 15

Ingredients

3 cups mushrooms, sliced
3 carrots, sliced
3 celery ribs, sliced
1 onion, diced
1/2 cup butter
1 cup flour
3 cups wild rice, cooked
12 cups chicken stock
2 cups cream
salt
pepper
nutmeg

CREAM OF TURKEY AND WILD RICE SOUP

A dear friend brought me some of this soup when I was ill-and it instantly hit the spot. I asked her for the recipe and I've made it several times since, especially when I have leftover turkey to use up. Now I like to take it to friends when they're not feeling well. It's just the filling meal to warm you up on a cold, wintry day! -Doris Cox, New Freedom, Pennsylvania

Provided by Taste of Home

Categories Dinner Lunch

Time 35m

Yield 6 servings.

Number Of Ingredients 9

Cream of Turkey and Wild Rice Soup image

Steps:

In a large saucepan, saute onion and mushrooms in butter until onion is tender. Add water, broth and rice mix with seasoning; bring to a boil. Reduce heat; simmer for 20-25 minutes or until rice is tender. Stir in turkey and cream; heat through. Sprinkle with parsley.

Nutrition Facts : Calories 364 calories, Fat 21g fat (12g saturated fat), Cholesterol 100mg cholesterol, Sodium 857mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 1g fiber), Protein 19g protein.

Ingredients

1 medium onion, chopped
1 can (4 ounces) sliced mushrooms, drained
2 tablespoons butter
3 cups water
2 cups chicken broth
1 package (6 ounces) long grain and wild rice mix
2 cups diced cooked turkey
1 cup heavy whipping cream
Minced fresh parsley

More about "cream of mushroom wild rice soup recipes"

CREAMY MUSHROOM WILD RICE SOUP | VALERIE'S KITCHEN

Web 2020-11-24 Cook, stirring for 2 to 3 minutes. Slowly pour in the chicken broth, stirring as you add it to ensure the mixture is smooth. Add the …
From fromvalerieskitchen.com
5/5 (47)
Calories 255 per serving
Category Main Course, Soup

Add 2 tablespoons butter to a Dutch oven and place over MEDIUM-HIGH heat. Add the mushrooms and cook, stirring, occasionally, until they are tender and browned and have absorbed most of the liquid they've let off, about 5 to 6 minutes. Add Worcestershire and cook until it is absorbed by the mushrooms, 1 to 2 minutes more. Remove from heat and transfer the mushrooms to a plate and set aside.
Melt the remaining butter in the same Dutch oven over MEDIUM-HIGH HEAT. Add the onion, celery, and carrot and cook, stirring occasionally for about 5 minutes, or until veggies have softened. Add the garlic, thyme leaves, rubbed sage, smoked paprika, salt and pepper, and cook for another minute or two, stirring the mixture well to coat the veggies with the spices.
Reduce the heat under the Dutch oven to MEDIUM and sprinkle the flour over the vegetables. Cook, stirring for 2 to 3 minutes. Slowly pour in the chicken broth, stirring as you add it to ensure the mixture is smooth. Add the uncooked rice and return the mushrooms to the pot. Increase the heat as needed to bring the soup to a boil, stirring occasionally. Cover, turn the heat down to LOW and simmer for 45 to 50 minutes or until the rice is tender.
Add the half and half or whole milk. Stir until it is well incorporated and remove from the heat. Taste and season with additional salt and pepper, if needed. Garnish with additional thyme leaves and serve.

Cream Of Mushroom Wild Rice Soup Recipes

MUSHROOM & WILD RICE SOUP

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

CREAM OF MUSHROOM WILD RICE SOUP

A real comfort food - serve with rolls and a salad. I used the turkey carcass from Thanksgiving to make the broth and used some veggies I had on hand - a simple soup to prepare but very elegant to serve! The cooking time does not include the time to make the broth.

CREAM OF TURKEY AND WILD RICE SOUP

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