Mushroom Brown Rice Soup

"this makes alot of very yummy soup. i ate it all up in several days but it would probably freeze well too."
 
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photo by ladypit photo by ladypit
photo by ladypit
photo by ladypit photo by ladypit
Ready In:
30mins
Ingredients:
10
Yields:
2 cups
Serves:
4
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ingredients

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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.

Questions & Replies

  1. Has anyone tried to add any meat to this soup such as lamb shanks or ?? I had some left overs in the freezer and want to unfreeze and add some meat and was thinking of putting lamb shanks in after they have spent the day in the crock pot of couurse.
     
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Reviews

  1. dee-lish.. i added red wine vinegar and used long grain brown rice and simmered it for a while. i also blended 1/2 the soup.. i will make this again.. very tasty
     
  2. Very good and easy to make. I admit I threw in a couple of changes because of what I had on hand. I deglazed with a bit of sauvignon blanc and used 2/3 chicken broth and 1/3 beef broth. Yummy.
     
  3. This is great soup! Love the mushrooms!
     
  4. This will be one of my favorites! It is delicious and so easy to make. Thanks for sharing it!
     
  5. This is a very easy soup to prepare and surprising tasty for the amount of ingredients. I made it exactly as written with the exception I left out the thyme.Thanks for a great soup.
     
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Tweaks

  1. 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!
     

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