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.

• Ready In: 30 mins
• Serves: 4
• Yields: 2 cups

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

1. cook onion with nonfat cooking spray.
2. add mushrooms and carrots and cook for 8-10 minute.
3. add broth, rice, garlic, and seasonings,and 2 cups of water.
4. cover and heat to boiling over high heat.
5. reduce to medium, cook partially covered for 5 min or until rice is tender.