Best Mushroom Brown Rice Soup Recipes

BROWN-RICE AND MUSHROOM SOUP

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.

MUSHROOM BROWN RICE SOUP

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.

ASPARAGUS, MUSHROOM & BROWN RICE SOUP

Steps:

• In a large saucepan sauté the yellow onions and green onions in the butter until softened. About 5 minutes. Then add the mushrooms and cook until tender. About 5 minutes. Add the asparagus, broth, water, salt, and pepper and simmer covered for about 20 minutes.
• REMOVE the lid and puree the soup with a hand blender until it is a nearly perfectly smooth consistency. Then, add the rice and bring the soup to a boil for 2 minutes. Remove the soup from the heat and allow to cool for 5 minutes. Serve hot.