WILD RICE MUSHROOM SOUP
I think mushrooms often get used only as a seasoning or added flavor, but I think they are delicious enough to be the main part of a meal. This recipe uses a large quantity of mushrooms and the result is delicious. Even though this contains some dairy, it freezes quite well! -Wendy Campbell, New Wilmington, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 8 servings (2 quarts).
Number Of Ingredients 10
Steps:
- In a small saucepan, combine wild rice and water; bring to a boil. Reduce heat; simmer, covered, until rice is tender, 40-45 minutes., In a large saucepan, cook and stir sausage over medium heat until lightly browned, 3-4 minutes. Remove from pan., Mix flour and 1/2 cup broth until smooth. In same pan, heat butter over medium heat; saute onion and mushrooms until tender, 4-5 minutes. Add remaining broth; gradually stir in flour mixture. Bring to a boil; cook and stir until slightly thickened, 2-3 minutes. Add milk, pepper, rice and sausage; heat through, stirring occasionally.
Nutrition Facts : Calories 157 calories, Fat 6g fat (3g saturated fat), Cholesterol 28mg cholesterol, Sodium 644mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 1g fiber), Protein 10g protein. Diabetic Exchanges
CREAMY WILD RICE-AND-MUSHROOM SOUP
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
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
CREAMY WILD RICE AND MUSHROOM SOUP
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
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
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
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
Yet another gift.....I love the fact that I have all of the ingredients in this and all of the others I've posted, already in my pantry!!!!! YAY!!!
Provided by Jennifer McConnell @Shutterbug81
Categories Cream Soups
Number Of Ingredients 1
Steps:
- Creamy Wild Rice and Mushroom Soup Mix in a Jar Source: Tucson Citizen Great last minute gift idea!! 1 (2.75 ounce) package country gravy mix (regular or no-fat) 1 tablespoon chicken bouillon granules 2 teaspoons dried minced onion 2 teaspoons dried celery flakes 1 teaspoon dried parsley flakes 1/4 cup uncooked wild rice 1 cup uncooked white rice 2 tablespoons coarsely chopped dried mushrooms (shiitake, chanterelle or oyster)* Pour gravy mix into wide-mouth pint jar. In small bowl, stir together bouillon granules, onion, celery and parsley. Pour into jar to make second layer. Add layers of wild rice, white rice and mushrooms. Seal with lid. Attach gift tag (below) and decorate jar as desired. Attach a gift tag with the following instructions: Creamy Wild Rice and Mushroom Soup: Empty contents of jar into a large saucepan or Dutch oven. Add 7 cups water; heat to boiling. Reduce heat; cover and simmer for 25 to 30 minutes or until rice is tender, stirring occasionally. Garnish with chopped fresh parsley. Makes 6 servings.
WILD RICE AND MUSHROOM SOUP
Make and share this Wild Rice and Mushroom Soup recipe from Food.com.
Provided by Izzy Knight
Categories One Dish Meal
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cook mushrooms, celery and onion in butter over high heat until tender, stirring occasionally.
- Sprinkle flour over vegetables and stir to combine.
- Add broth.
- Cook and stir until mixture thickens and bubbles.
- Reduce heat.
- Stir in light cream, cooked wild rice, marjoram and salt/pepper.
- Cover and cook over low heat until heated through—about 5 minutes.
- Garnish with fresh herbs.
Nutrition Facts : Calories 416.9, Fat 25, SaturatedFat 15, Cholesterol 70.1, Sodium 796.5, Carbohydrate 36.9, Fiber 3.3, Sugar 4.5, Protein 13.5
CREAMY WILD RICE AND MUSHROOM SOUP IN A JAR
I was a member of a professional organization and we sold this soup mix in jars to raise money. It is really good, especially in the fall and winter. I will list the instructions for using it as a fund raiser at the end of the cooking instructions. Cook time is for prep and simmer time when cooking, not preparing for fund raiser. Yummy and I hope you enjoy!
Provided by Bobtail
Categories Short Grain Rice
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- To cook; put all ingredients in a large saucepan.
- Add 7 cups of water. Heat to boiling.
- Reduce heat and simmer for 25-30 minutes, until rice is tender, stirring occasionally.
- Garnish with chopped fresh parsley.
- For fund raising, you will need 1 pint jar with lid and ring for each recipe,a decorative piece of material cut into an 8 or 10 inch circle and raffia ribbon or twine.
- Place each ingredient in the jar in the order listed, except the chicken.
- Place lid and ring on jar, sealing tightly by hand.
- Place the can of chicken on top of the jar.
- Center the circle of material on top and tie the ribbon around the material at the level of where the jar neck starts.
- If selling these for a seasonal fund raising, try to find material appropriate for the season, such as fall or Christmas!
- These were very popular at our fund raising!
Nutrition Facts : Calories 198.1, Fat 2.4, SaturatedFat 0.6, Cholesterol 0.9, Sodium 519.2, Carbohydrate 39.1, Fiber 2.5, Sugar 4.2, Protein 4.5
WILD RICE AND MUSHROOM SOUP
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
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.
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CREAMY MUSHROOM WILD RICE SOUP | VALERIE'S KITCHEN
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5/5 (74)Calories 255 per servingCategory 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.
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