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Cream of Mushroom Rice

Cream of Mushroom Rice

4.46 13

This cream of mushroom rice recipe uses just 4 ingredients to make a delicious and creamy rice that's a snap to prepare. It's a great way to add flavor to instant rice and is on the table in just 20 minutes.

serves 4 people

Ingredients

cost per recipe: $2.70

The price is determined by the national average.

  • 1

    can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup

  • 1 1/2

    cups Swanson® Chicken Broth

  • 1 1/2

    cups uncooked instant white rice

  • 1

    tablespoon grated Parmesan cheese

view nutrition info

How to Make It

Heat the soup and broth in a 2-quart saucepan over medium-high heat to a boil. Stir the rice and cheese in the saucepan.  Cover the saucepan and remove from the heat.  Let stand for 5 minutes.  Season to taste.  Serve with additional Parmesan cheese.
Step 1

Heat the soup and broth in a 2-quart saucepan over medium-high heat to a boil.

Step 2

Stir the rice and cheese in the saucepan.  Cover the saucepan and remove from the heat.  Let stand for 5 minutes.  Season to taste.  Serve with additional Parmesan cheese.

Recipe Tips

  • Easy Substitution: Any of Campbell's® Condensed Cream Soups will work in this recipe: Cream of Chicken, Cream of Celery, even Cheddar Cheese.

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Made With
(10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup

(10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup

Swanson® Chicken Broth

Swanson® Chicken Broth

(10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup

(10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup

Ratings & Reviews

(13)
  • jackal9

    October 4, 2017

    Oldie but Goodie!

    I have been using a variation of this recipe for 30+ years. Cream of mushroom soup, add a small can of mushrooms and I always use regular rice. Don't forget a pinch or two of salt as well. Cream of chicken made with chicken broth and extra chicken chunks is always a winner as well!!

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  • Karalee P.

    June 12, 2020

    Love Reading the Reviews

    Some great add-ons and suggestions in the reviews. I discovered that Uncle Ben's original converted rice is a great sub for the more expensive risotto rices, and makes a decent risotto with the condensed cream of mushroom soup and anything else you want to throw in to your taste.... even a little white wine ... this is not your Italian Grandmother's risotto, but quite satisfactory. I've also successfully added some coconut milk or cream to this mix instead of the chicken broth.

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  • Gary T.

    January 25, 2020

    Brown rice in a rice cooker

    I've loved souper rice since I was a kid. As an adult I eat organic brown rice, never buying Minute Rice. Can we get a version of this recipe that will work in my Zojirushi rice cooker?

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    (0) (0)
  • Janice C.

    March 17, 2018

    Always Perfect

    My mother made this years ago, when I was a child, using Minute Rice - I always loved it. I have been making it for many years using regular long grain rice or long grain and wild rice. I usually bake it in the oven at 375F for about 45 minutes - a little longer for wild rice. Always comes out perfect!!

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    (0) (0)
  • slye10001000

    January 11, 2016

    Simple and Tasty

    I used long grain rice (half the amount of minute rice) and added some peas with extra parmesan cheese at the end of cooking. It does take a little longer to cook the long grain rice. This is pretty good and doesn't require a lot of fuss.

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