Wild Mushroom and Wild Rice Soup

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Wild Mushroom and Wild Rice Soup

Wild Mushroom and Wild Rice Soup
2 tbsp. butter
2 cups Raley's Mirepoix Vegetable Mix
2 cloves garlic minced
5 cups chopped wild mushrooms
1 cup chopped mixed wild dried mushrooms (in the Produce Dept.)
3 (14.5- oz.) cans Raley's Reduced-Sodium Beef Broth
1/4 cup dry sherry
1 1/2 tsp. thyme
1.5 tsp. crushed rosemary
2 (5- oz.) packages McCormick Beef Finishing Sauce for Roasted Beef
1 (10.5- oz.) package Fall River Precooked Wild Rice
Salt and freshly ground pepper to taste
Prep time: 15 minutes, Cook time: 1 hour

Melt butter in a large pot. Add mirepoix and garlic; cook over medium heat, stirring frequently, for 10 minutes or until lightly browned. Add all mushrooms to pot and cook for 10 minutes more. Stir in broth, sherry, thyme and rosemary; bring to a boil. Reduce
heat and simmer, covered, for 30 minutes. Add finishing sauce and rice; cook for 10 minutes more. Season to taste with salt and pepper and serve. (This soup is best served the same day it is made.)

Makes 8 servings.
Nutritional Information:
180 calories, 10 g protein, 4 g total fat (2 g sat., 0 g trans), 25 g carbohydrate, 4 g fiber, 4 g sugar, 10 mg cholesterol, 610 mg sodium, 3 points


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