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.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
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
Ingredients
Serves 5
| Quantity | Ingredient | Add |
|---|---|---|
| 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
- Whisk
- Ladle
- Serving bowls or soup mugs
Directions
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.
Nutrition facts
Servings
260 Calories per serving
Amounts Per Serving
- Total Fat: 9g
- Cholesterol: 5mg
- Sodium: 1280mg
- Total Carbohydrates: 42g
- Protein: 6g
Daily Values
0%
Iron 6%
0%
Calcium 6%
0%
Vitamin D 0%
0%
Potassium 4%