Creamy Wild Rice And Mushroom Soup In A Jar Food

MUSHROOM & WILD RICE SOUP

Mushroom & Wild Rice Soup image

You can tell how much I adore mushrooms by looking at this recipe. I used four varieties! The wild rice mix helps make it very easy. -Mary McVey, Colfax, North Carolina

Provided by Taste of Home

Categories Dinner Lunch

Time 1h10m

Yield 12 servings (2-1/4 quarts).

Number Of Ingredients 15

Ingredients

2-1/2 cups water
1 ounce dried porcini mushrooms
1 ounce dried shiitake mushrooms
3 tablespoons butter
1 small onion, finely chopped
1/2 pound sliced fresh mushrooms
1/2 pound sliced baby portobello mushrooms
3 garlic cloves, minced
4 cups chicken broth
1 package (6 ounces) long grain and wild rice mix
1/2 teaspoon salt
1/4 teaspoon white pepper
1/2 cup cold water
4 teaspoons cornstarch
1 cup heavy whipping cream

Steps:

In a small saucepan, bring water to a boil; add dried mushrooms. Remove from heat; let stand 25-30 minutes or until softened., 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., 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 tender. Add garlic; cook 1 minute longer., Stir in broth, rice mix with contents of seasoning packet, reserved dried mushrooms and soaking liquid, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until rice is tender., In a small bowl, mix water and cornstarch until smooth; stir into soup. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in cream; heat through.

Nutrition Facts : Calories 180 calories, Fat 10g fat (6g saturated fat), Cholesterol 32mg cholesterol, Sodium 625mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.

CREAMY WILD RICE AND MUSHROOM SOUP IN A JAR

Creamy Wild Rice and Mushroom Soup in a Jar image

I was a member of a professional organization and we sold this soup mix in jars to raise money. It is really good, especially in the fall and winter. I will list the instructions for using it as a fund raiser at the end of the cooking instructions. Cook time is for prep and simmer time when cooking, not preparing for fund raiser. Yummy and I hope you enjoy!

Provided by Bobtail

Categories Short Grain Rice

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 (2 3/4 ounce) package country gravy mix (Pioneer if available)
1 tablespoon chicken bouillon granule
2 teaspoons instant minced onion
2 teaspoons dried celery flakes
1 teaspoon dried parsley flakes
1/4 cup wild rice, uncooked
1 cup white rice, uncooked
2 tablespoons coarsely chopped dried mushrooms (shiitake, chanterelle or oyster)
1 (10 ounce) can chicken, drained slightly (optional)

Steps:

To cook; put all ingredients in a large saucepan.
Add 7 cups of water. Heat to boiling.
Reduce heat and simmer for 25-30 minutes, until rice is tender, stirring occasionally.
Garnish with chopped fresh parsley.
For fund raising, you will need 1 pint jar with lid and ring for each recipe,a decorative piece of material cut into an 8 or 10 inch circle and raffia ribbon or twine.
Place each ingredient in the jar in the order listed, except the chicken.
Place lid and ring on jar, sealing tightly by hand.
Place the can of chicken on top of the jar.
Center the circle of material on top and tie the ribbon around the material at the level of where the jar neck starts.
If selling these for a seasonal fund raising, try to find material appropriate for the season, such as fall or Christmas!
These were very popular at our fund raising!

Nutrition Facts : Calories 198.1, Fat 2.4, SaturatedFat 0.6, Cholesterol 0.9, Sodium 519.2, Carbohydrate 39.1, Fiber 2.5, Sugar 4.2, Protein 4.5

CREAMY WILD RICE AND MUSHROOM SOUP

Creamy Wild Rice and Mushroom Soup image

Make and share this Creamy Wild Rice and Mushroom Soup recipe from Food.com.

Provided by GREG IN SAN DIEGO

Categories Long Grain Rice

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

3 cups chicken broth
1/3 cup wild rice
1/2 cup sliced green onion
1 cup half-and-half or 1 cup light cream
2 tablespoons all-purpose flour
1 teaspoon snipped fresh thyme
1/8 teaspoon pepper
1/2 cup sliced fresh mushrooms
1 tablespoon dry sherry

Steps:

In a medium saucepan, combine chicken broth and uncooked wild rice.
Bring to a boil.
Reduce heat and gently simmer, covered, for about 40 minutes.
Stir in green onions and cook an additional 5 - 10 minutes or until the rice is tender.
Combine half and half or light cream, flour, thyme and pepper.
Stir into the rice mixture along with the mushrooms.
Cook and stir until thickened and bubbly.
Cook and stir for one minute more.
Stir in sherry and heat through.
Test for seasonings. Add a little more sherry if desired.
Serve in heated bowls.
Note: You can use 1/4 teaspoon dried thyme if you don't have fresh thyme.

Nutrition Facts : Calories 190.5, Fat 8.2, SaturatedFat 4.7, Cholesterol 22.4, Sodium 601.6, Carbohydrate 17.9, Fiber 1.4, Sugar 1.5, Protein 8.3

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