1. In a 3 or 4-quart pot bring broth to a boil. Reduce heat, stir in soup mix and chicken.

2. Return to a simmer, cover and cook for 40 minutes.

3. Add wine, if desired, let stand 5 minutes and serve!

For richer variation: Prepare mix with 6 cups of broth. Simmer 30 minutes and slowly stir in cream. Keep pot covered on low heat for 15 more minutes and serve.

To boost vegetables, add 1 1/2 cup fresh or frozen, finely chopped broccoli, snap peas, asparagus, or Brussel Sprouts in final 5 minutes of cooking time.

To give a Mediterranean twist, substitute 12 ounces scallops or shrimp for chicken and add during final 5 minutes of cooking time.

To cut saturated fat, skip the optional cream and add 1-2 cups additional broth. For the Inventive Variations suggestion on the website and package, also omit the cream.

To cut sodium, prepare with low sodium broth. To cut sodium further, substitute water for half of the broth.

You will substitute mushrooms and vegetable broth for the meat.

You Will Also Need:
8 cups vegetable broth
2 cups mushrooms, chopped
Optional: Add ½ cup white wine or add 1 cup of light cream

Here's What You Do:
1. In a 3 or 4-quart pot bring broth to a boil.
2. Add contents of Oregon Lakes Wild Rice & Mushroom Soup Mix and mushrooms.
3. Bring soup back to a simmer, cover and simmer 40 minutes.
4. Add wine, if desired, let stand 5 minutes and serve!

For richer variation: Prepare mix with 6 cups of broth. Simmer 30 minutes and slowly stir in cream. Keep pot covered on low heat for 15 more minutes and serve.

Wild rice and mushrooms are natural accompaniments to any fowl. Substitute pheasant, quail, or duck, if there is a hunter in the house who’s stocked your freezer. Add 8 oz. of fresh mushrooms (with or without the chicken) and add the cream for a Minnesota-style wild rice soup.