Ingredients
2
tablespoons margarine or butter
1
large onion, chopped (1 cup)
2
medium carrots, cut into 1/4-inch slices (1 cup)
1/2
pound mushrooms, sliced (3 cups)
2
cups Progresso™ chicken broth (from 32 oz carton)
1
package (6.2 ounces) fast-cooking long grain and wild rice
1
can (15 1/4 ounces) whole kernel corn, drained
1
can (10 3/4 ounces) condensed cream of potato soup
2
cups milk
Preparation
Melt margarine in 4-quart Dutch oven over medium-high heat. Cook onion, carrots and mushrooms in margarine, stirring occasionally, until tender.
Stir in broth, rice and contents of seasoning packet. Heat to boiling; reduce heat to low. Cover and simmer about 5 minutes or until liquid is absorbed.
Stir in corn, soup and milk; cook until heated through.
