Wild Rice & Mushroom Soup

Wild Rice & Mushroom Soup

The other day I ran across an old folder of recipes I had clipped from newspapers and magazines most of which I never tried. I bet all you foodies out there have the same kind of file laying around! It was fun to go through the recipes to see if there were any that I still wanted to try. There were two or three that still interested me but the others no longer sounded very appealing. I think I have evolved in my food tastes over the years so I guess this should be no surprise. At any rate, I thought the Wild Rice & Mushroom Soup recipe sounded good. One of the reason it appealed to me was starting with a base of packaged long grain and wild rice blend so basically you have much of the seasoning for the soup all set. So here is my adapted version of the recipe. The main things I did differently were adding a chopped shallot to the mix (which can be left out if you don’t have any on hand), using a red pepper instead of green (because that’s what I had around), and using 4 ounces of light cream cheese for the creaminess since I did not have a can of evaporated skim milk on hand. Oh, and oh yeah, I added an optional tablespoon of sherry just before serving. Hmmmmm . . . I guess I changed the recipe more than I thought . . . oh well, enjoy!

Ingredients
1 – 6 oz. box long grain and wild rice blend (I used Uncle Ben’s original)
1 onion, chopped
1 shallot, chopped
1 pound mushrooms, sliced
1/2 C. red pepper, diced
1/3 C. flour
4 C. chicken stock or broth
4 oz. light cream cheese
1 T. sherry (optional)

1. Cook rice blend according to the package directions and set aside.
2. Meanwhile, in a large saucepan sprayed with nonstick cooking spray, pour 1/4 C. of chicken broth and heat until hot. Add the onions, red pepper, shallot, and red peppers and saute in the chicken broth for 2 -3 minutes until the onion is translucent. Add the mushrooms and saute until tender.
3. Sprinkle the flour over the vegetables and stir until well mixed with the vegetables.
4. Gradually stir in the rest of the chicken broth and heat until boiling. Add the light cream cheese in chunks, stirring to melt into the broth.
5. Stir in the rice mixture and season to taste with salt and pepper.
6. Just before serving stir in 1 T. sherry. Add more chicken broth if too thick.


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