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Nutrition Facts
Serving Size 414 g
(Approx. 6 Servings)
Amount Per Serving
Calories 300 Calories From Fat 90
% Daily Value*
Total Fat 10 g 15%
Saturated Fat 4 g 20%
Trans Fat 0.0 g
Cholesterol 15 mg 5%
Sodium 970 mg 40%
Total Carbohydrate 37 g 12%
Dietary Fiber 4 g 16%
Sugars 5 g
Protein 9 g
Vitamin A 20% Iron 20%
Vitamin C 10% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Wild Rice and Mushroom Soup
Prep Time
40 minutes
Cook Time
50 minutes
Total Time
1 h 30 m
6  People


Recipe makes 6 Servings

3 cup(s) water
2 Oz porcini mushrooms, dried
1 cup(s) wild rice
2 Tbsp olive oil
1 Tbsp garlic, minced
1 cup(s) onion, finely diced
1/4 cup(s) leeks, white parts only, chopped
1 Lb cremini mushrooms, sliced
1 Tsp thyme, dried
1/2 cup(s) sherry
3 Tbsp Wondra Flour
6 cup(s) vegetable broth
2 Tbsp parsley, minced
1 Tbsp Bragg Liquid Aminos
1/3 cup(s) heavy cream
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Bring 3 cups of water to a boil, add dried porcini mushrooms, reduce heat and cover until mushrooms are soft.
Transfer mushrooms to a bowl using a slotted spoon. Return pan with mushroom liquid to stovetop.
Bring to a boil, add rice, and bring back to a boil. Reduce heat to simmer, cover and cook 45 minutes. Set aside.
Heat oil in a heavy bottom soup pot on medium-high. Add garlic, onions, and leeks. Cook, stirring constantly, until onions are translucent.
Add in both types of mushrooms and thyme. Cook until mushrooms give up all their liquid.
Add sherry, bring to a simmer and reduce by half.
Dust pan with flour, stir until incorporated, then add broth and bring to a simmer.
Transfer 2 cups of mushroom mixture to a blender. Process on high until smooth then return to pot.
Add in cooked rice, parsley, Bragg Liquid Aminos, and heavy cream. Bring to a simmer and serve.



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