You don’t need to use a Dutch oven. You could also use a heavy soup pot for this wild rice and mushroom soup recipe. However, the cast-iron core of a Dutch oven does a great job of cooking the mushrooms, which is why that’s what this recipe uses.

Ingredients

• 1 pound baby portobello mushrooms, chopped
• 2 tablespoons olive oil
• 2 packages (6 ounces each) long grain and wild rice mix
• 1 carton (32 ounces) reduced-sodium beef broth
• 1/2 cup water
• 2 cups heavy whipping cream

Directions

1. In a Dutch oven, saute mushrooms in oil until tender. Add the rice, contents of seasoning packets, broth and water. Bring to a boil. Reduce heat; cover and simmer for 25 minutes. Add cream and heat through.