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Creamy Wild Rice Soup




Source of Recipe


Marla


Recipe Introduction


When life gets overwhelming, Creamy Wild Rice Soup lets you put a comforting meal on the table in 20 minutes flat. Just add bread.


List of Ingredients




Creamy Wild Rice Soup


2 tsp. vegetable oil

1 large onion (1 cup chopped)

1 (8-ounce) package already-sliced

fresh mushrooms

1 (14-1/2 ounce) can fat-free chicken broth

1 (10-3/4 ounce) can reduced-fat cream of mushroom soup

2 cups water; see cook's note

Optional: 2 Tbsp. dry sherry

1 (6.2-ounce) box fast-cooking long-grain and wild-rice blend with 1 Tbsp. seasoning from packet; see cook's note

Black pepper to taste



Recipe



Cook's Note: We tested this recipe with Uncle Ben's long grain and wild rice fast-cooking recipe. There

are several brands of wild rice blends on the market. Be sure to choose one that cooks in 5 minutes, and

check the package directions to see how much water is required for cooking the rice. If it's not 2 cups,

adjust the water in this recipe to match whatever is stated on the box.

1. Heat the oil over medium heat in a 4-1/2 quart Dutch oven or soup pot. Peel and coarsely chop the

onion, adding it to the skillet as you chop. Raise the heat to medium-high. Cook 1 minute, stirring from

time to time. Add the mushrooms and cook until they release their liquid, about 3 minutes, stirring

occasionally. (Meanwhile, open the broth and soup cans and measure out the water.) Add the sherry, if

using, and cook 1 minute to evaporate the alcohol.

2. Add the chicken broth, cream of mushroom soup and water. Add the rice and 1 tablespoon of the rice

seasoning from the season packet. (Reserve the remaining seasoning for another use or discard.) Stir well,

cover the pot and raise the heat to high. Bring the soup to a boil. Reduce the heat to low and stir well.

Continue to cook at a simmer 5 minutes more to soften the rice and develop flavor. Season with black pepper to taste.

Serve at once.