Mushroom & Wild Rice Soup

By ezunich

Ingredients

• 2 1/2 cups water
• 1 oz. dried porcini mushrooms
• 1 oz. dried shiitake mushrooms
• 3 tbs butter
• 1 small onion, diced
• 1/2 lb. sliced fresh mushrooms
• 1/2 lb. sliced baby portobello mushrooms
• 3 garlic cloves, minced
• 4 cups chicken broth
• 1 package (6 oz.) long grain and wild rice mix
• 1/2 tsp salt
• 1/4 tsp white pepper
• 1/2 cup cold water
• 4 tsp cornstarch
• 1 cup heavy whipping cream

Details

Servings 12

Preparation

Step 1

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.

2. 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.

3. 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 mushrooms are tender. Add garlic;
cook 1 minute longer.

4. Stir in broth, rice mix with 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 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.