Creamy Wild Rice And Mushroom Soup Mix Recipe Recipe 445

CREAMY WILD RICE AND MUSHROOM SOUP MIX RECIPE RECIPE - (4.4/5)

Number Of Ingredients 21

CREAMY WILD RICE AND MUSHROOM SOUP MIX RECIPE Recipe - (4.4/5) image

Steps:

COOKING INGREDIENTS: 1 can (4 oz.) mushrooms 14 cups water Having this tasty, pre-measured chicken soup mix on hand is a great way to prepare a delicious meal whenever time is short. This soup mix can also be made with brown rice.

Ingredients

DIRECTIONS:
GIFT INSTRUCTIONS:
Layer the ingredients in the order given into a wide mouth one quart canning jar.
Pack each layer in place before adding the next ingredient.
Cover the jar tightly with a canning jar lid.
Attach a gift tag on top of the jar with the cooking directions on it.
COOKING DIRECTIONS:
Place creamy wild rice and mushroom soup mix into a large soup pot.
Add mushrooms and water.
Heat to boiling then reduce heat, cover and simmer for 20-25 minutes or until the rice is tender.
Stir occasionally.
INGREDIENTS:
MIX INGREDIENTS:
2 packages (2.75 oz. each) country gravy mix
2 tablespoons chicken flavored instant bouillon granules
1 1/2 tablespoons dried minced onion
1 tablespoon dried celery flakes
1 tablespoon dried parsley flakes
1/2 cup wild rice
1 1/3 cups white rice
1/2 cup wild rice

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

Creamy Wild Rice Soup image

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.

Ingredients

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

More about "creamy wild rice and mushroom soup mix recipe recipe 445"

CREAMY MUSHROOM WILD RICE SOUP | VALERIE'S KITCHEN

Nov 23, 2020 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 …
From fromvalerieskitchen.com
5/5 (37)
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.

Creamy Wild Rice And Mushroom Soup Mix Recipe Recipe 445

CREAMY WILD RICE AND MUSHROOM SOUP MIX RECIPE RECIPE - (4.4/5)

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.

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