Yields9 Servings
Cook Time45 minsTotal Time45 mins
Mushroom Lentil Soup

Nutrition Facts

Serving Size 2 1/4 tbsp dry mix

Servings 9


Amount Per Serving
Calories 45
% Daily Value *
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol 0mg
Sodium 15mg1%
Potassium 166mg5%
Total Carbohydrate 10g4%
Dietary Fiber 1g4%
Sugars 2g
Protein 2g4%

Vitamin A 15%
Vitamin C 15%
Calcium 2%
Iron 15%
Vitamin D 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

 

Oregon Lakes Wild Rice and Mushroom Soup

You Will Also Need
 8 cups Chicken broth
 12-16 oz Cooked chicken breast, cut up (2 cups)
Optional
 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. 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.

Ingredients

You Will Also Need
 8 cups Chicken broth
 12-16 oz Cooked chicken breast, cut up (2 cups)
Optional
 ½ cup White wine or add 1 cup of light cream

Directions

Here's What You Do
1
  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.

Oregon Lakes Wild Rice and Mushroom Soup

Recipe Adaptations

Vegan

Mushrooms make a tasty substitute for chicken

You Will Also Need: 

  • 16 oz. (2 cups) Portobello or other mushroom varieties, chopped.
  • 3 Tbsp. oil
  • 6 cups vegetable broth (64 oz.)

Optional:

  • 1 cup frozen peas or carrots & peas mix or 1 cup chopped fresh Broccoli
  • Add ½ cup white wine

Here’s What You Do: 

  1. In a 3 or 4-quart pot, heat oil and sauté mushrooms 3 minutes.
  2. Stir in soup mix and broth. Return to a simmer, cover and simmer 40 minutes.
  3. Stir in peas and carrots and let simmer for 5 minutes.
  4. If desired, add wine and let stand 5 minutes and serve.

Slow Cooker

We do not recommend using a slow cooker due to the short cooking time on the stovetop.

Pressure Cooker

We do not recommend using a pressure cooker due to the short cooking time on the stovetop.

Recipe Variations

INVENTIVE VARIATION

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!