Creamy Wild Rice and Mushroom Soup

"Thick, creamy and satisfying. Everyone will think you cooked all day. (But, you didn't)."
 
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Ready In:
20mins
Ingredients:
5
Serves:
8-10
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ingredients

  • 1 (6 2/3 ounce) package Uncle Ben's brown and wild rice and mushrooms
  • 1 (26 ounce) can Campbell's Cream of Mushroom Soup (family size)
  • 2 (4 ounce) cans mushroom stems and pieces, drained
  • 1 (12 ounce) can evaporated milk (not sweetened condensed!)
  • 2 cups whole milk
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directions

  • Cook rice mix according to package directions.
  • Meanwhile, stir soup until smooth. Slowly add evaporated milk.
  • Add rice, mushrooms and milk.
  • Heat, stirring frequently, until hot.
  • Do not boil.

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RECIPE SUBMITTED BY

My husband, Walt and I live in Huntley, Illinois; about 1 hour west/northwest of Chicago O'Hare airport. I'm a stay at home wife with 3 adult children. I collect old cookbooks, enjoy reading, gardening, canning, candy making and jewelry making. I'm passionate about my savior, singing on the worship team and volunteering for a non-profit that provides free legal services to poor families. My favorite cookbooks are Taste of Home Contest Winning and those authored by Rachael Ray. A pet peeve is when a cook doesn't give an alternative for a difficult to find ingredient.
 
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