Ernie'S Wild Rice And Mushroom Soup

1. 1

   In a Dutch oven, prepare rice according to directions (except omit oil or butter).

2. 2

   Over medium heat in non-stick pan, dry saute mushrooms.

3. 3

   Mix together beef bouillons and 1 c. of water.

4. 4

   If mushrooms begin to stick, add broth 1 tablespoon at a time.

5. 5

   When brown and earthy smelling, add prepared rice.

6. 6

   Then add mushroom soup and water and remainder of bouillon.

7. 7

   Simmer over medium heat until mixture is thoroughly mixed and bubbly.

8. 8

   If thicker soup is desired, add the Instant Roux Mix, 1 tablespoon at a time.

* Per serving · 4 servings · Values may vary.

No additional tips available.