Creamy Wild Rice Soup Recipe - Cooking Index
Creamy Wild Rice Soup Recipe - Cooking Index
| 2 teaspoons | 10ml | Vegetable oil |
| 1 teaspoon | 5ml | Onion - (for 1 cup chopped) (large) |
| 1 | Sliced fresh mushrooms - (8 oz) | |
| 2 tablespoons | 30ml | Dry sherry - optional |
| 1 | Fat-free chicken broth - (14 1/2 oz) | |
| 1 | Reduced-fat cream of mushroom soup - (10 3/4 oz) | |
| 2 cups | 474ml | Water |
| 1 | Fast-cooking long-grain and | |
| Wild-rice blend - (6.2 oz) - see * Note | ||
| Ground black pepper |
* 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.
Heat oil over medium heat in a 4 1/2-quart Dutch oven or soup pot. Peel and coarsely chop onion, adding to the skillet as you chop. Raise heat to medium-high. Cook for 1 minute, stirring from time to time. Add mushrooms; cook until they release their liquid, about 3 minutes, stirring occasionally. Add sherry; cook for 1 minute to evaporate the alcohol.
Add chicken broth, cream of mushroom soup and water. Measure 1 tablespoon seasoning from the seasoning packet in rice mix. Add to pot along with rice. (Reserve remaining seasoning for another use or discard.) Stir well, cover pot and raise heat to high. Bring soup to a boil. Reduce heat to low; stir well. Let simmer for 5 minutes to soften rice and develop flavor. Season with black pepper to taste. Serve at once.
Yield: 4 servings.
Source:
St. Louis Post-Dispatch - 11-02-1998 - By Beverly Mills, with Alicia Ross
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