Cremini Mushroom and Roasted Garlic Rice Soup
"Rice to the Rescue!" Recipe Contest "Best Whole Grain Brown Rice" Winner - Gloria Pleasants
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Servings8-12
Ingredients
- ⅓ cup butter
- 1 pound Cremini mushrooms, sliced
- 1 large onion, finely chopped
- 3 cups cooked brown rice, divided
- 1 (6.5-ounce) container Garlic and Herbs Spreadable Cheese
- 2 (14-ounce) cans roasted garlic seasoned chicken broth, divided
- 2 cups, additional if desired water
- 8 slices pre-cooked ready-to-serve smoked bacon
- Salt and pepper to taste
Directions
- 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 to taste. To serve, ladle soup into bowls; sprinkle with bacon.
Recipe Notes
Garnish with additional sautéed mushrooms and chives, sliced green onions, or other fresh herbs, such as sage or thyme.Nutrition Facts
- Calories 210
- Total Fat 11g
- Cholesterol 33mg
- Sodium 457mg
- Carbohydrates 22g
- Dietary Fiber 2g
- Protein 5g