16 oz. (2 cups) Portobello or other mushroom varieties, chopped.
3 Tbsp. oil
6 cups vegetable broth (64 oz.)
1 cup frozen peas or carrots & peas mix or 1 cup chopped fresh Broccoli
Add ½ cup white wine
Here’s What You Do:
In a 3 or 4-quart pot, heat oil and sauté mushrooms 3 minutes.
Stir in soup mix and broth. Return to a simmer, cover and simmer 40 minutes.
Stir in peas and carrots and let simmer for 5 minutes.
If desired, add wine and let stand 5 minutes and serve.
We do not recommend using a slow cooker due to the short cooking time on the stovetop.
We do not recommend using a pressure cooker due to the short cooking time on the stovetop.
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.
Cooking & Nutrition Tips
Remember these are soup-starter mixes, you can’t go wrong! Feel free to omit any of our recommended additions and/or add any of your favorites!
To boost vegetables, add 1 1/2 cup fresh or frozen, finely chopped broccoli, snap peas, asparagus, or brussel sprouts in the final 5 minutes of cooking time.
To give a twist, substitute 12 ounces scallops or shrimp for chicken and add during the final 5 minutes of cooking time.
To reduce sodium: use a low-sodium broth, bone broth, or stock.
For added protein: add a can of your favorite bean (black, chickpea, navy, etc), chicken breast, or other plant-based protein option.
For added nutrition: look in your fridge/garden and add any vegetables you have on hand!