Creamy Mushroom And Rice Soup Recipes
MUSHROOM & WILD RICE SOUP
Steps:
- In a small saucepan, bring water to a boil; add dried mushrooms. Remove from heat; let stand 25-30 minutes or until softened., Using a slotted spoon, remove mushrooms; rinse. Trim and discard stems from shiitake mushrooms. Chop mushrooms. Strain soaking liquid through a fine-mesh strainer. Reserve mushrooms and soaking liquid., In a Dutch oven, heat butter over medium-high heat. Add onion; cook and stir until tender. Add fresh and baby portobello mushrooms; cook and stir until tender. Add garlic; cook 1 minute longer., Stir in broth, rice mix with contents of seasoning packet, reserved dried mushrooms and soaking liquid, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until rice is tender., In a small bowl, mix water and cornstarch until smooth; stir into soup. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in cream; heat through.
Nutrition Facts : Calories 180 calories, Fat 10g fat (6g saturated fat), Cholesterol 32mg cholesterol, Sodium 625mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.
CREAMY MUSHROOM AND RICE SOUP
I used a recipe for a creamy mushroom soup as the base, and spruced it up a little. The result is a creamy, rich, hearty soup that is surprisingly low in calories.
Provided by what-a-kerfuffle
Categories Brown Rice
Time 30m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 9
Steps:
- Place 1/2 cup cold water and the corn starch in a bowl with a well-fitting lid. Shake vigorously until combined. (You can also combine them in a blender.).
- In medium soup pot, heat garlic and olive oil. Add mushrooms; saute until soft.
- Add remaining ingredients, except rice. Cover and simmer about 20 minutes.
- Remove about half the mushrooms. Use an immersion blender to fully puree soup. (You can also put half the mushrooms, the celery, and 1 cup of liquid into a blender and blend until smooth.).
- Return the rest of the mushrooms to the pot, and add cooked rice. Cook until heated through, about 5 minutes.
Nutrition Facts : Calories 158.9, Fat 3.6, SaturatedFat 0.8, Cholesterol 1.3, Sodium 21, Carbohydrate 28.9, Fiber 2, Sugar 0.2, Protein 2.4
CREAM OF MUSHROOM RICE
A very delicious rice dish. I like it because it taste really good and I don't even like cream of mushroom, but it's good like this. I got it from my mother-in-law
Provided by tiggermoore
Categories Rice
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- First start cooking your rice.
- Add butter into your rice as it is cooking.
- Do not add salt.
- if you do only add a pinch of salt.
- Then cook your cream of mushroom soup, add little to no milk or water.
- You want your cream of mushroom soup to be like gravy and not soup.
- Use Cambell's soup as it's the best for this.
- When it's all done mix the rice and soup together.
- You can also mix in canned peas, but that is optional.
- Now you can dish it up and eat, but be careful dish is very hot and may burn your mouth.
Nutrition Facts :
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