Wild Rice and Mushroom Soup Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
1 pound baby portobello mushrooms, chopped
2 tablespoons olive oil
2 packages (6 ounces each) long grain and wild rice mix
1 carton (32 ounces) reduced-sodium beef broth
2 cups heavy whipping cream
Instructions
In a Dutch oven, saute mushrooms in oil until tender. Add the rice, contents of seasoning packets, broth and water. Bring to a boil. Reduce heat; cover and simmer for 25 minutes. Add cream and heat through.
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