1 quart half & half cans of beef broth
2 packages of “90 second” Uncle Ben’s Wild Rice
1 package of fresh “mixed mushrooms” (or sliced white button)
1 onion, diced
2 tsp garlic
2 Tbsp Worchestershire Sauce
Salt & Pepper
2 Tbsp Oil
Saute garlic, onion and mushrooms in oil until soft. Add beef broth and simmer. Season with salt & pepper. Cook rice according to package directions. Add to pan, along with Worchestershire. Slowly add half and half and heat through.
This soup is fantastic next to a wedge salad with blue cheese dressing. It’s also fantastic when thickened with a little corn starch (remove a ladel of heated broth to a bowl, add 1 or 2 Tbsp of cornstarch — whisking to thicken — and add back to soup) and poured over french bread.