Cook frozen garlic and white wine mushrooms in 5-quart Dutch oven over medium-high heat for 5 to 7 minutes until sauce blocks are melted and mushrooms are tender, stirring frequently.
Just a quick sauté of garlic-and-white wine mushroom blend takes this flavorful Shore Lunch wild rice soup mix to its next level.
Servings and Ingredients
|1 (11-oz.) pkg. frozen garlic & white wine mushrooms|
|8 c. water|
|1 (10.8-oz.) pkg. Shore Lunch creamy wild rice soup mix|
|Hy-Vee cheese & garlic croutons, for serving|
|Italian parsley, for garnish|
Things To Grab
- 5-quart Dutch oven
- Wooden spoon or silicone spatula
- Serving bowls or soup mugs
Add water to mushroom mixture; bring to a boil. Whisk in soup mix. Reduce heat to medium-low. Simmer, uncovered, for 20 minutes, stirring occasionally.
To serve, ladle soup into serving bowls or soup mugs. Top with croutons; garnish with parsley, if desired.
Amounts Per Serving
- Total Fat: 9g
- Cholesterol: 5mg
- Sodium: 1280mg
- Total Carbohydrates: 42g
- Protein: 6g