Mushroom & Wild Rice Soup

• 2-1/2 cups water
• 1 ounce dried porcini mushrooms
• 1 ounce dried shiitake mushrooms
• 3 tablespoons butter
• 1 small onion, finely chopped
• 1/2 pound sliced fresh mushrooms
• 1/2 pound sliced baby portobello mushrooms
• 3 garlic cloves, minced
• 4 cups chicken broth
• 1 package (6 ounces) long grain and wild rice mix
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 1/2 cup cold water
• 4 teaspoons cornstarch
• 1 cup heavy whipping cream

1. In a small saucepan, bring water to a boil; add dried mushrooms. Remove from heat; let stand 25-30 minutes or until softened.
2. Using a slotted spoon, remove mushrooms; rinse. Trim and discard stems from shiitake mushrooms. Chop mushrooms. Strain soaking liquid through a fine-mesh strainer. Reserve mushrooms and soaking liquid.
3. In a Dutch oven, heat butter over medium-high heat. Add onion; cook and stir until tender. Add fresh and baby portobello mushrooms; cook and stir until tender. Add garlic; cook 1 minute longer.
4. Stir in broth, rice mix with contents of seasoning packet, reserved dried mushrooms and soaking liquid, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until rice is tender.
5. In a small bowl, mix water and cornstarch until smooth; stir into soup. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in cream; heat through.

water, porcini mushrooms, shiitake mushrooms, butter, onion, mushrooms, baby portobello mushrooms, garlic, chicken broth, long grain, salt, white pepper, cold water, cornstarch, heavy whipping cream

Taken from www.tasteofhome.com/recipes/mushroom-wild-rice-soup/ (may not work)