From Andie Evans
Makes 2-1/4 quarts (12 servings)
Prep Time: 25 minutes + standing
Cook Time: 45 minutes
2 1/2 c. water
1 oz. dried porcini mushrooms
1 oz. dried shiitake mushrooms
3 Tbsp. butter
1 small onion, diced
1/2 lb. sliced fresh mushrooms
1/2 lb. sliced baby portobello mushrooms
3 garlic cloves, minced
4 c. chicken broth
1 (6 oz.) package long grain and wild rice mix
1/2 tsp. salt
1/4 tsp. pepper
1/2 c. cold water
4 tsp. cornstarch
1 c. heavy whipping cream
In a small saucepan, bring water to a boil; add dried mushrooms. Remove from heat; let stand for 25-30 minutes or until softened.
Using a slotted spoon, remove mushrooms; rinse. Chop mushrooms. Strain soaking liquid through a fine-mesh strainer. Reserve mushrooms and soaking liquid.
In a Dutch oven, heat butter over medium-high heat. Add onion; cook and stir until tender. Add fresh and baby portobello mushrooms; cook and stir until mushrooms are tender. Add garlic; cook 1 minute longer.
Stir in broth, rice mix with seasoning packet, reserved dried mushrooms and soaking liquid, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender. In small bowl, mix water and cornstarch until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cream and serve.
