garlic powder, onion powder, milk, cooked rice, cream of mushroom soup and 10 more Cream of Mushroom Soup with Wild Rice Marmita water, olive oil, milk, balsamic vinegar cream, mustard, medium potato and 7 more Reduce heat; simmer, covered, 20-25 minutes or until rice is tender. Stir in broth, rice mix with contents of seasoning packet, reserved dried mushrooms and soaking liquid, salt and pepper. Transfer to a 2 quart baking dish, and cover with a lid or aluminum foil. Bring to a boil; cook and stir 2 minutes or until thickened. Bring to a boil. Blend in the onion, mushrooms, parsley, oregano, melted butter, salt, and pepper. In a small bowl, mix water and cornstarch until smooth; stir into soup. Add cream of mushroom soup, salt, pepper, and milk and heat through. DIRECTIONS. Although I find as long as I salt and pepper it well enough, it has plenty of flavor for my taste, if you feel it isn't flavorful enough, many reviewers have made some excellent suggestions to kick it up. In a large bowl, stir together the white rice, cream of mushroom soup, and vegetable broth. When cooking rice with cream of mushroom soup, substitute soup for two-thirds of the water called for in a recipe. Combine the rice with the soup and water, and pour into a covered shallow baking dish. To make this dish with brown or white rice, use one can of soup and one cup of water for every 3/4 cup of rice. Stir chicken, water, rice, cream of chicken soup, cream of celery soup, and cream of mushroom soup together in the prepared casserole dish; season with salt and pepper. Brown ground beef and drain. Arrange butter evenly over the top of the chicken mixture. Serve over rice.