Cremini Mushroom And Roasted Garlic Rice Soup
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Cooking Tips: Serving suggestions: Garnish with additional sautéed mushrooms and chives, sliced green onions, or other fresh herbs, such as sage or thyme
Recipe used with permission by the USA Rice Federation. For more information about rice, visit www.usarice.com.
Persons
8
Serving Size
1 serving
Notes
Cooking Tips: Serving suggestions: Garnish with additional sautéed mushrooms and chives, sliced green onions, or other fresh herbs, such as sage or thyme
Recipe used with permission by the USA Rice Federation. For more information about rice, visit www.usarice.com.
Ingredients
- 1/3 cup butter
- 1 pound cremini mushrooms, sliced
- 1 large sweet mild onion, finely chopped
- 3 cups cooked brown rice, divided
- 1 (6 1/2-ounce) container Garlic and Herbs Spreadable Cheese
- 2 (14-ounce) cans roasted garlic seasoned chicken broth, divided
- 2 cups water, additional if desired
- 8 slices pre-cooked ready-to-serve smoked bacon
- Salt and pepper to taste
Instructions
- Melt butter in a large non-stick stockpot over medium-high heat. Add mushrooms and onion; cook about 10 minutes, stirring periodically. Let mixture cool slightly.
- In food processor or blender, combine mushroom mixture, 1-1/2 cups rice, cheese and 1 cup broth. Pulse mixture until mushrooms are finely chopped but not pureed and mixture is thoroughly combined. Return mixture to stockpot; stir in remaining rice, broth and water. Bring to a boil; cook uncovered over medium heat 5 minutes.
- Heat bacon slices between paper towels in microwave according to package directions. Chop bacon and set aside. Add salt and pepper to soup taste. To serve, ladle soup into bowls; sprinkle with bacon.