Mushroom Brown Rice Soup
photo by ladypit
- Ready In:
- 30mins
- Ingredients:
- 10
- Yields:
-
2 cups
- Serves:
- 4
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
directions
- 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.
Reviews
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Tweaks
-
This is so good. I sliced and shredded everything ahead of time (hadn't bought things ready to go) and then put it together quickly. I did use vegetable broth instead of chicken and I, using some smaller cans, had a little more then the broth called for so I reduced the water a bit. This makes a thick wonderful soup with a tremendously flavored broth. We really enjoyed this, more then I expected to really, and will be making it again. Thanks so much, gymgirl!