Just a quick sauté of garlic-and-white wine mushroom blend takes this flavorful Shore Lunch wild rice soup mix to its next level.

Creamy Wild Rice and Mushroom Soup

Cook frozen garlic and white wine mushrooms in 5-quart Dutch oven over medium-high heat for 5 to 7 minutes until sauce blocks are melted and mushrooms are tender, stirring frequently.

Add water to mushroom mixture; bring to a boil. Whisk in soup mix. Reduce heat to medium-low. Simmer, uncovered, for 20 minutes, stirring occasionally.

To serve, ladle soup into serving bowls or soup mugs. Top with croutons; garnish with parsley, if desired.