Email to Marla Hudgins      

Recipe Categories: marlaoh's HOME PAGEB1 B2 B3 B4 B5 B6 B7 BEVERAGE BEVERAGE_Alcohol BEVERAGE_Smoothie BREAD BREADMACHINE BREAD_Bisquits BREAD_Cornbread BREAD_Muffins BREAD_Rolls BREAKFAST CAKESandPIES CAKESandPIES_Cheesecake CANDY CANNING CASSEROLES CASSEROLES_1 CASSEROLES_Stir_Fry COOKIES COPYCAT CROCKPOT DEEPFRYER DESSERTS DESSERTS_Cobbler DESSERTS_Cookies2 DESSERTS_Cookies_1 DESSERTS_Crisps DESSERTS_Cupcakes DESSERTS_No_Bake DESSERTS_Pudding_Custard_Parfa DESSERTS_Tarts DESSERTS_Tortes DESSERT_Pizza ETHNIC ETHNIC_Asian ETHNIC_Asian_Chinese_New_Year ETHNIC_Brazil_Jamaican ETHNIC_German_Russian ETHNIC_Indian_Misc ETHNIC_Irish_Scottish_Welsh ETHNIC_Mexican FAST_AND_EASY FOOD_DEHYDRATOR FOOD_Explanations FOOD_Remedies FRUIT FRUIT_1 GRILLING_Fruits_Veggies_Misc HEALTHY HEALTHY_Diabetic HEALTHY_Gluten_Free HEALTHY_Low_Calorie HEALTHY_Low_Carb HEALTHY_Low_Cholesterol HEALTHY_Low_Fat_Fat_Free HEALTHY_Sugar_Free_Low HOLIDAYS_STPATRICKSDAY HOLIDAY_BACK_TO_SCHOOL HOLIDAY_Christmas HOLIDAY_HALLOWEEN HOLIDAY_Mardi_Gras HOLIDAY_President39s ICE_CREAM_Sorbets_Cones_Misc KIDS MARINADES MEALS MEATPIES MEATS MEATS_Hot_Dogs MEATS_Meatloaf Mexican MICROWAVE MISCELLANEOUS NOT_FOOD_RECIPES NO_BAKE PANINI PASSOVER PASTA PASTRIES PET_RECIPES PIZZA PORK POULTRY POULTRY_ChickenWings PRESSURE_COOKER QUANTITYCOOKING SALADandDRESSING SALADandDRESSING_Pasta SALAD_Coleslaw SALAD_Gelatin SANDWICHES SAUCES Scones SEASONAL_Autumn_Fall SEASONS_Fall_Autumn SIDE_DISHES SOUPS_STEWS_CHILI SPREADS SUPERBOWL THANKSGIVING TNT_Stars VALENTINES VEGETARIAN WEIGHT_WATCHERS

Creamy Wild Rice Soup 2




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.