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    You are in: Home / Recipes / Creamy Wild Rice-And-Mushroom Soup Recipe
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    Creamy Wild Rice-And-Mushroom Soup

    Creamy Wild Rice-And-Mushroom Soup. Photo by wicked cook 46

    1/2 Photos of Creamy Wild Rice-And-Mushroom Soup

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    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    20 mins

    35 mins

    Boomette's Note:

    A recipe from Rachael Ray. A recipe that is hearty, not heavy.

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    Units: US | Metric


    1. 1
      Using a food processor, soak the dried mushrooms in 1 cup of chicken broth for 10 minutes. Process until coarsely chopped, about 20 seconds.
    2. 2
      In a large pot, heat the olive oil over medium-high heat. Add the carrots, onion and sage and cook, stirring, until crisp-tender, about 5 minutes. Add the rehydrated mushroom mixture and cook, stirring, for 1 minutes; season with salt and pepper.
    3. 3
      Stir in the remaining 5 cups of broth, the rice mix and the sliced mushrooms and bring to a boil. Add the chicken breast, lower the heat and simmer, stirring occasionally, until the rice is tender and the chicken breast is cooked through, about 25 minutes. Transfer the chicken to a plate and shred; return to the pot. Stir in the heavy cream; season with salt and pepper and simmer for about 5 minutes.

    Ratings & Reviews:

    • on March 29, 2011


      I used Uncle Bens Wild Rice. It came with a spice packet. I wasn't sure if I was supposed to put it in. I did, and I loved this "soup." It was more like a stew. I didn't add the chicken, and I don't think it needed it. I will add a little water next time.

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    • on May 06, 2009


      Absolutely delicious and very easy to put together. I had everything on hand and didn't need to go to the store :) I really liked the fresh sage flavor. I made two changes. I added some diced celery and used pre-cooked (leftover) chicken, which made it even easier!

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    • on March 28, 2009


      A truly delicious soup and the aroma while it was cooking was just divine. :) I doubled the recipe, then used proportionally more sliced mushrooms (I adore mushrooms). I also added 4 cloves of crushed garlic, 2 finely sliced leeks and some fresh thyme. I served this to my lunch guests today as a starter, topped with a dollop of creamy Greek yoghurt rather than the cream - and didn't let on that there was more in the fridge. They loved it and asked for the recipe. Thank you so much for sharing yet another of your yummy recipes, Boomette. I'm looking forward to eating some of what's left! This is a soup that I know that I'll be making again and again, and one that I'm sure will taste even better if left for a day or two. Made for 1-2-3 Hit Wonders.

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    Read All Reviews (4)


    Nutritional Facts for Creamy Wild Rice-And-Mushroom Soup

    Serving Size: 1 (431 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 245.9
    Calories from Fat 148
    Total Fat 16.4 g
    Saturated Fat 6.1 g
    Cholesterol 39.7 mg
    Sodium 815.8 mg
    Total Carbohydrate 13.8 g
    Dietary Fiber 3.0 g
    Sugars 5.1 g
    Protein 12.4 g

    The following items or measurements are not included:

    long grain and wild rice blend

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