Categories: Soup
Ingredients
- 1 lb. baby Portobello mushrooms, chopped
- 2 tbsp. olive oil
- 2 6-oz. packages long grain and wild rice mix
- 32 oz. beef broth
- 1/2 cup water
- 2 cups heavy cream
Directions
-
In a Dutch oven, saute mushrooms in oil until tender. Add the rice with contents of seasoning packets, broth and water. Bring to a boil. Reduce heat; cover and simmer for 25 minutes. Add cream and heat through.