Tweet
boisegal Posted October 28, 2005 12:32 PM
Has anyone ever tried this recipe? I would love to make it for my friend but I am not sure how it will turn out. I usually would just make a trial batch to test it, but since I am allergic to mushrooms I don't have anyone but her to test it on and I would like to know that it is good before I give it to her. If anyone has any experience with this recipe, please let me know how you liked it and if there is anything you would or did change. Thanks.
Creamy Wild Rice and Mushroom Soup
1 (2.75-ounce) pkg. country gravy mix (regular or no-fat)
1 tbls chicken bouillon granules
2 tsp dried minced onion
2 tsp dried celery flakes
1 tsp dried parsley flakes
1/4 cup uncooked wild rice
1 cup uncooked white rice
2 tbls coarsely chopped dried mushrooms (shiitake, chanterelle or oyster)
1 (10 ounce) can chicken, drained slightly (optional)
Mix all ingredients (except chicken if using) in a large saucepan or Dutch oven. Add 7 cups water; heat to boiling. Reduce heat; cover and simmer for 25 to 30 minutes or until rice is tender, stirring occasionally (if using chicken add during the last 5 – 10 minutes to heat through). Or mix all ingredients (except chicken if using) in a large crockpot with 7 cups of water and let cook all day on low (if using chicken add during the last 15 – 30 minutes to heat through). Garnish with chopped fresh parsley.
Has anyone ever tried this recipe? I would love to make it for my friend but I am not sure how it will turn out. I usually would just make a trial batch to test it, but since I am allergic to mushrooms I don't have anyone but her to test it on and I would like to know that it is good before I give it to her. If anyone has any experience with this recipe, please let me know how you liked it and if there is anything you would or did change. Thanks.
Creamy Wild Rice and Mushroom Soup
1 (2.75-ounce) pkg. country gravy mix (regular or no-fat)
1 tbls chicken bouillon granules
2 tsp dried minced onion
2 tsp dried celery flakes
1 tsp dried parsley flakes
1/4 cup uncooked wild rice
1 cup uncooked white rice
2 tbls coarsely chopped dried mushrooms (shiitake, chanterelle or oyster)
1 (10 ounce) can chicken, drained slightly (optional)
Mix all ingredients (except chicken if using) in a large saucepan or Dutch oven. Add 7 cups water; heat to boiling. Reduce heat; cover and simmer for 25 to 30 minutes or until rice is tender, stirring occasionally (if using chicken add during the last 5 – 10 minutes to heat through). Or mix all ingredients (except chicken if using) in a large crockpot with 7 cups of water and let cook all day on low (if using chicken add during the last 15 – 30 minutes to heat through). Garnish with chopped fresh parsley.