Two irresistibly earthy flavors--mushrooms and nutty wild rice--come together perfectly in this soup, simply seasoned with dry soup mix.
Instead of beef broth, use 4 cups of your own favorite broth for this recipe.
Use whole-grain wild rice for this soup; rice labeled broken or cracked loses its shape during long slow cooking.
Homemade soup makes a great lunch to tote to school or work. Transfer leftover cooled soup to single-serving plastic freezer containers and freeze for up to 6 months. Reheat the soup in the microwave.
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