Mushroom & Wild Rice Soup
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
- 1/2 teaspoon salt
- 1 cup heavy whipping cream
- 4 cups chicken broth
- 3 tablespoons butter
- 3 garlic cloves minced
- 1 small onion finely chopped
- 2-1/2 cups water
- 4 teaspoons cornstarch
- 1/2 cup cold water
- 1/4 teaspoon white pepper
- 1/2 pound sliced fresh mushrooms
- 1 ounce dried porcini mushrooms
- 1 package (6 ounces) long grain and wild rice mix
- 1/2 pound sliced baby portobello mushrooms
- 1 ounce dried shiitake mushrooms
- Carbohydrate 4.31887311992327 g
- Cholesterol 327.992447919937 mg
- Fat 68.2602024107436 g
- Fiber 0.662767710642753 g
- Protein 77.3126508269817 g
- Saturated Fat 21.7670564774279 g
- Serving Size 1 1 servings (2-1/4 quarts). (485g)
- Sodium 312.795712673058 mg
- Sugar 3.65610540928052 g
- Trans Fat 5.66760388388711 g
- Calories 957 calories
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.
