Long Grain and Wild Rice Mushroom Soup
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- 1/2 cup dried mushrooms (3/4 oz)
- 3 cans (13-3/4 oz each) beef broth plus 1 soup can
of water
- 1 tablespoon olive oil
- 1 pound button mushrooms, sliced
- 1 package (6 oz) long-grain white and wild rice
mix with seasoning packet
- 1 package (10 oz) frozen diced peas and carrot mixture
- 1/2 cup heavy cream
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- Soak dried mushrooms in 1/2 cup broth in bowl 20 minutes
to soften.
- Heat olive oil in large saucepan. Add button mushrooms;
sauté for 3 to 5 minutes or until tender. Remove
mushrooms to platter; cover with aluminum foil.
- Strain dried mushrooms through sieve lined with paper
toweling. Rinse reconstituted mushrooms and add with strained
liquid to saucepan; cook until liquid is reduced by half,
about 2 minutes. Add remaining broth and water, rice with
seasoning packet. Cover; reduce heat to low and simmer 25
minutes or until the rice is puffed.
- Increase the heat to high. Add the peas and carrots. Bring
to boiling. Reduce the heat to medium; cook for 3 to 5 minutes
or until carrots are tender. Stir in reserved button mushrooms
and cream. Gently heat and serve.
Makes 6 servings
Family Circle
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