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    You are in: Home / Recipes / Creamy Mushroom and Rice Soup Recipe
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    Creamy Mushroom and Rice Soup

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    5 mins

    25 mins

    what-a-kerfuffle's Note:

    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.

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    Serves: 4



    Units: US | Metric


    1. 1
      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.).
    2. 2
      In medium soup pot, heat garlic and olive oil. Add mushrooms; saute until soft.
    3. 3
      Add remaining ingredients, except rice. Cover and simmer about 20 minutes.
    4. 4
      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.).
    5. 5
      Return the rest of the mushrooms to the pot, and add cooked rice. Cook until heated through, about 5 minutes.

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    Nutritional Facts for Creamy Mushroom and Rice Soup

    Serving Size: 1 (354 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 158.8
    Calories from Fat 32
    Total Fat 3.5 g
    Saturated Fat 0.7 g
    Cholesterol 1.2 mg
    Sodium 20.9 mg
    Total Carbohydrate 28.9 g
    Dietary Fiber 1.9 g
    Sugars 0.1 g
    Protein 2.4 g

    The following items or measurements are not included:

    vegetable bouillon cubes

    mixed mushrooms

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