CREMINI MUSHROOM AND RICE SOUP
A hearty and thick soup made with cremini mushrooms and rice to warm you on any day. Full of flavor, texture, and aromas, this is a hit in my family near and far!
Provided by Katie Marr
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Mushroom
Time 40m
Yield 8
Number Of Ingredients 12
Steps:
- Rinse dried porcini mushrooms, then mince. Transfer to a large saucepan.
- Add chicken broth, rice, soy sauce, thyme, 1/4 teaspoon salt, and bay leaves to the saucepan; bring to a boil. Reduce heat and simmer until needed.
- Meanwhile, melt butter in a large Dutch oven over high heat. Add cremini mushrooms, onion, and 1/4 teaspoon salt; cook until all moisture has evaporated and mushrooms begin to brown, about 10 minutes. Stir in the broth-rice mixture and carrots; bring to a simmer.
- Cook until carrots and rice are tender, 7 to 10 minutes. Turn off heat and remove the bay leaves. Season with salt and pepper and serve.
Nutrition Facts : Calories 118.7 calories, Carbohydrate 15.3 g, Cholesterol 10.7 mg, Fat 3.3 g, Fiber 2.3 g, Protein 6.6 g, SaturatedFat 2.2 g, Sodium 489.7 mg, Sugar 2 g
MEXICAN RICE SOUP WITH MUSHROOMS
This Mexican rice soup with mushrooms is full of white rice, parsley, fresh mushrooms, and spicy jalapeno peppers for a rich, tasty meal.
Provided by Eugenia
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h10m
Yield 4
Number Of Ingredients 10
Steps:
- Combine hot water and rice in a bowl and soak for 15 minutes. Rinse until water runs clear and drain very well.
- Heat oil in a saucepan over medium heat. Add rice and cook, stirring constantly, until translucent, about 5 minutes.
- Combine 1 cup water, parsley, onion, and garlic in a blender. Process until smooth. Pour through a strainer into the saucepan with the rice and bring to a boil for 3 minutes. Add mushrooms and jalapeno peppers. Boil until slightly tender, about 2 minutes more.
- Stir remaining 3 cups water and chicken bouillon into in the saucepan with the rice. Bring back to a boil, reduce heat, and cover. Simmer until rice is soft, about 15 minutes.
Nutrition Facts : Calories 231.3 calories, Carbohydrate 42.6 g, Fat 4.2 g, Fiber 2.6 g, Protein 6.4 g, SaturatedFat 0.7 g, Sodium 84.4 mg, Sugar 1.8 g
CHICKEN, MUSHROOM, AND RICE SOUP
They say chicken soup is good for the soul, but when you factor in the addition of mushrooms, onions, and garlic, and the always comforting effects of rice, this soup is good for a lot more things than just your soul--like your wallet, for example! Serve topped with sour cream, thyme leaves, and diced red onion.
Provided by Chef John
Time 3h
Yield 6
Number Of Ingredients 15
Steps:
- Place chicken, carrot, celery, onion, and bay leaf in a stockpot. Add 4 quarts of cold water, or enough to cover the chicken. Bring to a simmer on high heat. Reduce heat to low; simmer gently until the meat can be easily pulled off the bones and is no longer pink in the center, about 1 1/2 hours.
- Remove the meat and bones to a bowl and allow to cool enough to handle, about 10 minutes. Leave the stockpot over low heat. Separate the meat from the bones and skin and break it up into bite-sized pieces. Set aside.
- Transfer the bones and skin back to the stockpot and continue to simmer on low until needed.
- Melt butter in a soup pot over medium-high heat until it starts to brown. Add mushrooms and salt; saute until mushrooms are well browned. Add garlic and diced onion and saute for 2 to 3 minutes. Strain in 4 cups of the chicken broth from the stockpot and bring to a simmer. Add black pepper, cayenne, and thyme. Reduce heat to medium and simmer for 10 minutes.
- Add rice and cook, stirring occasionally, for 20 minutes. Taste for seasoning and add more salt if needed; remove thyme stems. Stir in the chicken meat and a few more cups of the chicken broth to achieve the desired texture. The soup will continue to thicken as the rice swells, so more may be needed if you want a thinner soup.
- Let simmer until chicken is heated through and has absorbed the flavors, and rice is fully cooked, about 15 minutes. Taste one last time for seasoning. Adjust with more broth as needed. Serve immediately.
Nutrition Facts : Calories 513.2 calories, Carbohydrate 34.9 g, Cholesterol 152.8 mg, Fat 19.3 g, Fiber 2.6 g, Protein 48.5 g, SaturatedFat 8 g, Sodium 472.3 mg, Sugar 4.1 g
MEXICAN RICE SOUP (SOPA AGUADA DE ARROZ)
This simple Mexican rice soup takes a chicken broth base and adds roasted tomatoes, garlic, and onion, all topped with fresh parsley and Cotija.
Provided by María Vázquez
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- Bring water to a boil in a pot. Add rice, reduce heat to low, and cover with a lid. Simmer until rice is nearly tender, about 15 minutes.
- Heat a skillet over medium heat. Add tomatoes and roast until evenly charred, 5 to 7 minutes. Remove skin and transfer to a blender. Add onion, garlic, and bouillon. Process tomato mixture until smooth.
- Heat oil in a small saucepan over medium heat. Pour tomato mixture into hot oil; cook and stir until flavors incorporate, 3 to 5 minutes. Add to the saucepan with the rice. Season with salt and cover with a lid. Continue cooking over low heat until rice is soft, 7 to 10 minutes more. Remove from heat. Sprinkle Cotija cheese and parsley on top, cover with a lid, and let sit 10 minutes before serving.
Nutrition Facts : Calories 329.7 calories, Carbohydrate 44.9 g, Cholesterol 18.7 mg, Fat 12.9 g, Fiber 2.5 g, Protein 8.7 g, SaturatedFat 4.6 g, Sodium 450.9 mg, Sugar 3.5 g
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