Mr.Picky came home excited years ago about Wild Rice and Mushroom Soup he had tried at a close family friends. I was absolutely shocked because Mr.Picky dislikes soup so much. He carried in the recipe copied for us and asked me to make it. We had no mushrooms at the time and I kind of forgot about it the recipe in the box.
With the seasons turning it is now time to go pick wild mushrooms. Most people find this to be scary because they are worried they will be poisoned. I trust Mr.Picky and his mushroom skills. He came home with 3 gallons of chanterelle mushrooms and a few huge lobster mushrooms.
Funny thing is I am in no way picky mushrooms is one of two foods I do not care for. Most of the time I do not want to inflict my tastes on the kids so I suck it up and eat them. We dried what we didn’t eat fresh the first day or in the soup, so now we can enjoy them throughout the rest of the year.
Back to the soup. Once I sat down and read the recipe I realized why Mr.Picky liked it. Bacon, burger, and mushrooms are some of his favorite foods. I made the recipe according to the directions as it was my first time. I will probably take out the mushroom soup and make it by scratch next time. Although this was really good and with a thick and creamy texture. I also didn’t have just wild rice but I used a wild rice and quinoa mixture that worked well.
Wild Rice and Mushroom Soup:
- 1/2 lbs. bacon (browned drained and chopped)
- 1/2 lb lean ground beef, browned drained and crumbled
- 1/2 cup wild rice (can use brown)
- 2 cups water
- 1 cup chopped onion
- 2 stalks celery,chopped
- 2/3 cup green pepper, chopped
- 2 cans beef broth
- 1 cup dried mushrooms or fresh, chopped
- 3 (10 3/4 oz.) cans cream of mushroom soup
- Dash of Worcestershire sauce
- salt and pepper
Rinse rice in cold water until clear. Boil rice in 2 cups of water and simmer 15 min.
Saute veggies until onions are clear.
In 4 quart pan put cans of broth and cream of mushroom soup mix and heat until combined. Add remaining ingredients and season to taste with Worcestershire sauce and salt and pepper.
Simmer 1 hour, serve hot with some great crusty bread to dip.