Mushroom & Wild Rice Soup

By ackmayhew

Ingredients

• 2-1/2 cups water
• 1 ounce dried porcini mushrooms
• 1 ounce dried shiitake mushrooms
• 3 tablespoons butter
• 1 small onion, diced
• 1/2 pound sliced fresh mushrooms
• 1/2 pound sliced baby portobello mushrooms
• 3 garlic cloves, minced
• 4 cups chicken broth
• 1 package (6 ounces) long grain and wild rice mix
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 1/2 cup cold water
• 4 teaspoons cornstarch
• 1 cup heavy whipping cream

Details

Servings 12
Adapted from tasteofhome.com

Preparation

Step 1

In a small saucepan, bring water to a boil; add dried mushrooms. Remove from the heat; let stand for 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 the broth, rice mix with contents of seasoning packet, reserved dried mushrooms and soaking liquid, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 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 for 2 minutes or until thickened. Stir in cream; heat through.