Brown Rice And Mushroom Soup Recipes

MUSHROOM BROWN RICE SOUP

Mushroom Brown Rice Soup image

this makes alot of very yummy soup. i ate it all up in several days but it would probably freeze well too.

Provided by KristenErinM

Categories Low Protein

Time 30m

Yield 2 cups, 4 serving(s)

Number Of Ingredients 10

Ingredients

1 chopped onion
1 (10 ounce) package sliced mushrooms
1 cup shredded carrot
1 minced garlic clove
1/2 teaspoon salt
1/4 teaspoon thyme
1/8 teaspoon pepper
1 (32 ounce) can chicken broth
3/4 cup instant brown rice
2 cups water

Steps:

cook onion with nonfat cooking spray.
add mushrooms and carrots and cook for 8-10 minute.
add broth, rice, garlic, and seasonings,and 2 cups of water.
cover and heat to boiling over high heat.
reduce to medium, cook partially covered for 5 min or until rice is tender.

BROWN RICE MUSHROOM PILAF

Brown Rice Mushroom Pilaf image

Make and share this Brown Rice Mushroom Pilaf recipe from Food.com.

Provided by MPS Michigan

Categories Brown Rice

Time 55m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1/2 large onion, chopped
1 cup sliced fresh mushrooms
1 tablespoon olive oil
1 cup brown rice
2 cups chicken broth
salt and pepper

Steps:

Brown chopped onion and sliced mushrooms in a large saucepan with the olive oil, about 5 minutes.
Add brown rice and stir to coat in oil.
Add chicken broth.
Bring to a boil, then simmer for about 45 minutes or until all liquid is absorbed.

EASY MUSHROOM RICE

Easy Mushroom Rice image

Scrumptious mushroom rice! Simple as can be!

Provided by Karen

Categories Side Dish Rice Side Dish Recipes

Time 1h5m

Yield 4

Number Of Ingredients 5

Ingredients

1 cup uncooked long-grain rice
1 (10.5 ounce) can condensed French onion soup
1 (10.5 ounce) can beef broth
1 (4 ounce) can sliced mushrooms, drained
¼ cup butter

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Combine rice, onion soup, beef broth, mushrooms and butter in an 8x8 inch casserole dish.
Cover, and bake in the preheated oven for 60 minutes.

Nutrition Facts : Calories 336.3 calories, Carbohydrate 45.4 g, Cholesterol 33.4 mg, Fat 13 g, Fiber 1.7 g, Protein 9.1 g, SaturatedFat 7.7 g, Sodium 1215.8 mg, Sugar 4 g

BROWN-RICE AND MUSHROOM SOUP

Brown-Rice and Mushroom Soup image

Uncooked grains of brown rice are lightly toasted, finely ground, and then added to this cremini-and-shiitake mushroom soup, giving it its thick consistency.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Number Of Ingredients 10

Ingredients

3/4 pound cremini mushrooms
3/4 pound shiitake mushrooms
6 cups low-sodium canned or Homemade Chicken Stock, skimmed of fat
3/4 cup uncooked brown rice
3 large shallots, peeled and finely diced
1 tablespoon tomato paste
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground pepper
3 tablespoons finely chopped flat-leaf parsley
Olive-oil cooking spray

Steps:

Remove stems from mushrooms, and place in a medium saucepan; reserve caps. Add stock; bring to a boil over medium-high heat. Reduce to a simmer, and cook, covered, 15 minutes. Remove pan from heat; set aside. Cut cremini caps into small wedges and shiitake caps into 1/4-inch-thick strips; reserve.
Cook 1/2 cup brown rice according to the package directions, and set the rice aside.
Place remaining 1/4 cup brown rice in a saute pan over medium-high heat; cook until grains are lightly toasted and begin to pop, 3 to 5 minutes. Transfer rice to a spice grinder; grind until fine and powdery, and set aside.
Coat a low-sided 6-quart saucepan with cooking spray, and set over medium heat. Add shallots, and cook, stirring, until translucent. Add tomato paste; stir to combine. Add reserved mushroom caps; saute until tender and mushrooms release some liquid.
Strain reserved stock into mushroom mixture, and discard solids. Raise heat to medium high; add ground rice and the nutmeg. Cook, stirring occasionally, until soup has slightly thickened, about 15 minutes. Add reserved cooked rice, and stir to combine. Add the pepper; garnish with parsley. Serve hot, or store in an airtight container, refrigerated, up to 3 days; reheat before serving.

Nutrition Facts : Calories 131 g, Fat 1 g, Fiber 3 g, Sodium 486 g

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