Best 2 Mushroom Brown Rice Soup Recipes
Mushroom brown rice soup is a delicious and hearty soup that is perfect for a cold winter day. It is packed with flavor from the mushrooms and other vegetables, and the brown rice adds a nutty texture and extra fiber. This soup is also very easy to make, so it is a great option for busy weeknight meals. Whether you are looking for a comforting meal or a healthy and flavorful soup, this mushroom brown rice soup is sure to please.
Let's cook with our recipes!
BROWN-RICE AND MUSHROOM SOUP
Uncooked grains of brown rice are lightly toasted, finely ground, and then added to this cremini-and-shiitake mushroom soup, giving it its thick consistency.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 10
Steps:
- Remove stems from mushrooms, and place in a medium saucepan; reserve caps. Add stock; bring to a boil over medium-high heat. Reduce to a simmer, and cook, covered, 15 minutes. Remove pan from heat; set aside. Cut cremini caps into small wedges and shiitake caps into 1/4-inch-thick strips; reserve.
- Cook 1/2 cup brown rice according to the package directions, and set the rice aside.
- Place remaining 1/4 cup brown rice in a saute pan over medium-high heat; cook until grains are lightly toasted and begin to pop, 3 to 5 minutes. Transfer rice to a spice grinder; grind until fine and powdery, and set aside.
- Coat a low-sided 6-quart saucepan with cooking spray, and set over medium heat. Add shallots, and cook, stirring, until translucent. Add tomato paste; stir to combine. Add reserved mushroom caps; saute until tender and mushrooms release some liquid.
- Strain reserved stock into mushroom mixture, and discard solids. Raise heat to medium high; add ground rice and the nutmeg. Cook, stirring occasionally, until soup has slightly thickened, about 15 minutes. Add reserved cooked rice, and stir to combine. Add the pepper; garnish with parsley. Serve hot, or store in an airtight container, refrigerated, up to 3 days; reheat before serving.
Nutrition Facts : Calories 131 g, Fat 1 g, Fiber 3 g, Sodium 486 g
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.
Provided by KristenErinM
Categories Low Protein
Time 30m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Tips:
- To make the soup creamier, blend a portion of the cooked soup until smooth and then stir it back into the pot.
- To add a smoky flavor to the soup, roast the mushrooms before adding them to the soup.
- If you don't have any vegetable broth, you can use water instead. Just add a little extra salt and pepper to taste.
- To make the soup heartier, add some cooked chicken or tofu.
- Serve the soup with a side of crusty bread or crackers for dipping.
Conclusion:
Mushroom brown rice soup is a delicious and easy-to-make meal that is perfect for a chilly day. It is packed with flavor and nutrients, and it can be customized to your liking. So next time you're looking for a comforting and satisfying soup, give this recipe a try.
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