Mushroom and Brown Rice Soup


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This mushroom soup recipe uses instant brown rice to reduce cooking time!

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Time needed

5 min preparation + 25 min cooking

Serving Size / Yield

8 Cups


  • 1 Tbs. olive oil
  • 1 med. onion, finely chopped
  • 1 10-oz. pkg. sliced white mushrooms
  • 1 4-oz. pkg. assorted sliced wild mushrooms
  • 1 C. shredded carrots
  • 1 garlic clove, crushed with press
  • 1/2 tsp. salt
  • 1/4 tsp. dried thyme
  • 1 32-oz. container vegetable broth (4 C.)
  • 3/4 C. instant brown rice
  • 2 C. water

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In 4-quart saucepan, heat oil over medium-high heat until hot.  Add onion an dcook, stirring occasionally, about 5 minutes.  Add mushrooms and acarrots and cook, stirring occasionally, until golden and tender, about 8 to 10 minutes.  Add garlic, salt, thyme and pepper and cook, stirring, 1 minute.

Add broth, rice and water; cover and heat to boiling over high heat.  Reduce heat to medium; cook, partially covered, until rice is tender, about 5 minutes.

Each serving: About 170 calories, 8g protein, 24g carbohydrate, 6g total fat (1g sat.), 0mg cholesterol, 1,260mg sodium

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