Creamy Wild Rice Soup


  • 2 tsp vegetable oil
  • 1 large onion (for 1 cup chopped)
  • 1 8 oz. pkg. already sliced mushrooms
  • 1 14-1/2 oz. can fat-free chicken broth
  • 1 10-1/4 oz. reduced-fat cream of mushroom soup
  • 2 cups water
  • 2 Tbsp dry sherry (optional)
  • 1 6.2 oz. fast-cooking long-grain and wild rice blend with 1 Tbsp seasoning from packet
  • black pepper to taste
  1. Heat oil over medium heat in 4½ qt. Dutch oven or soup pot
  2. Peel and coarsely chop the onion, adding to the skillet as you chop
  3. Raise the heat to med. high. Cook for 1 minute, stirring from time to time. Add the mushrooms and cook until they release their liquid, about 3 minutes, stirring occasionally
  4. Meanwhile, open the broth and soup cans and measure out the water. Add sherry, if using, and cook for 1 minute to evaporate the alcohol. Add the chicken broth, mushroom soup and water. Add the rice and 1 Tbsp of the rice seasoning (Reserve the remaining seasoning for another use or discard). Stir well, cover the pot, raise the heat to high
  5. Bring the soup to a boil. Reduce the heat to low, and stir well
  6. Continue to cook at simmer for 5 minutes more to soften the rice and develop flavor
  7. Season with black pepper to taste. Serve at once


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