Brown Rice And Mushroom Soup Recipes

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BROWN-RICE AND MUSHROOM SOUP



Brown-Rice and Mushroom Soup image

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

3/4 pound cremini mushrooms
3/4 pound shiitake mushrooms
6 cups low-sodium canned or Homemade Chicken Stock, skimmed of fat
3/4 cup uncooked brown rice
3 large shallots, peeled and finely diced
1 tablespoon tomato paste
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground pepper
3 tablespoons finely chopped flat-leaf parsley
Olive-oil cooking spray

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



Mushroom Brown Rice Soup image

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

1 chopped onion
1 (10 ounce) package sliced mushrooms
1 cup shredded carrot
1 minced garlic clove
1/2 teaspoon salt
1/4 teaspoon thyme
1/8 teaspoon pepper
1 (32 ounce) can chicken broth
3/4 cup instant brown rice
2 cups water

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.

WILD RICE AND MUSHROOM SOUP



Wild Rice and Mushroom Soup image

Categories     Soup/Stew     Mushroom     Rice     Sauté     Lunch     Bon Appétit

Yield Serves 4

Number Of Ingredients 13

1 14 1/2-ounce can chicken broth
1/2 cup wild rice
1 ounce dried shiitake mushrooms
1 1/2 cups hot water
2 tablespoons butter
1 onion, chopped
2 garlic cloves, chopped
1/4 teaspoon dried rosemary, crumbled
1/4 teaspoon dried thyme, crumbled
1 8-ounce russet potato, peeled, diced
2 cups beef stock or canned beef broth
3/4 cup (about) milk
2 tablespoons Madeira

Steps:

  • Combine chicken broth and rice in small saucepan. Cover and simmer over medium-low heat until rice is tender and liquid is absorbed, about 50 minutes.
  • Meanwhile, soak mushrooms in 1 1/2 cups hot water until soft, about 20 minutes. Drain mushrooms, reserving soaking liquid. Cut off mushroom stems and discard. Thinly slice mushrooms.
  • Melt 1 tablespoon butter in heavy large saucepan over medium-high heat. Add mushrooms and sauté until tender and golden brown, about 5 minutes. Transfer to small bowl. Melt remaining 1 tablespoon butter in same pan. Add onion, garlic, rosemary and thyme and sauté until onion is very tender, about 10 minutes. Mix in potato, beef stock and reserved mushroom soaking liquid. Cover and simmer until potato is very tender, about 15 minutes.
  • Transfer soup to blender in batches and puree until smooth. Return to saucepan. Stir in wild rice, mushrooms, 3/4 cup milk and Madeira. Cover and simmer 15 minutes to blend flavors. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Return soup to simmer.) Thin with additional milk if desired.

EASY MUSHROOM RICE



Easy Mushroom Rice image

Scrumptious mushroom rice! Simple as can be!

Provided by Karen

Categories     Side Dish     Rice Side Dish Recipes

Time 1h5m

Yield 4

Number Of Ingredients 5

1 cup uncooked long-grain rice
1 (10.5 ounce) can condensed French onion soup
1 (10.5 ounce) can beef broth
1 (4 ounce) can sliced mushrooms, drained
¼ cup butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine rice, onion soup, beef broth, mushrooms and butter in an 8x8 inch casserole dish.
  • Cover, and bake in the preheated oven for 60 minutes.

Nutrition Facts : Calories 336.3 calories, Carbohydrate 45.4 g, Cholesterol 33.4 mg, Fat 13 g, Fiber 1.7 g, Protein 9.1 g, SaturatedFat 7.7 g, Sodium 1215.8 mg, Sugar 4 g

WILD RICE MUSHROOM SOUP



Wild Rice Mushroom Soup image

I think mushrooms often get used only as a seasoning or added flavor, but I think they are delicious enough to be the main part of a meal. This recipe uses a large quantity of mushrooms and the result is delicious. Even though this contains some dairy, it freezes quite well! -Wendy Campbell, New Wilmington, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 1h10m

Yield 8 servings (2 quarts).

Number Of Ingredients 10

1/2 cup uncooked wild rice
1-1/2 cups water
8 ounces smoked turkey sausage, sliced
1/3 cup all-purpose flour
1 carton (32 ounces) reduced-sodium chicken broth, divided
2 tablespoons butter
1 large onion, chopped
1/2 pound sliced fresh mushrooms
1 cup whole milk
1/4 teaspoon pepper

Steps:

  • In a small saucepan, combine wild rice and water; bring to a boil. Reduce heat; simmer, covered, until rice is tender, 40-45 minutes., In a large saucepan, cook and stir sausage over medium heat until lightly browned, 3-4 minutes. Remove from pan., Mix flour and 1/2 cup broth until smooth. In same pan, heat butter over medium heat; saute onion and mushrooms until tender, 4-5 minutes. Add remaining broth; gradually stir in flour mixture. Bring to a boil; cook and stir until slightly thickened, 2-3 minutes. Add milk, pepper, rice and sausage; heat through, stirring occasionally.

Nutrition Facts : Calories 157 calories, Fat 6g fat (3g saturated fat), Cholesterol 28mg cholesterol, Sodium 644mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 1g fiber), Protein 10g protein. Diabetic Exchanges

BROWN MUSHROOM RICE



Brown Mushroom Rice image

This is a great side dish for any pork or beef dish; it's also a great casserole for potlucks or family reunions.

Provided by RandyB1961

Categories     Long Grain Rice

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 5

1/2 cup butter
1 (10 1/2 ounce) can beef consomme
1 (10 1/2 ounce) can French onion soup
1 (6 ounce) can mushrooms
1 cup long grain rice

Steps:

  • Mix all ingredients together in a 1-1/2 or 2 quart casserole.
  • Cover and bake at 350 degrees for i hour.

Nutrition Facts : Calories 428.4, Fat 24.6, SaturatedFat 14.8, Cholesterol 61, Sodium 1283.8, Carbohydrate 44.4, Fiber 1.6, Sugar 3.1, Protein 9.2

MUSHROOM & WILD RICE SOUP



Mushroom & Wild Rice Soup image

You can tell how much I adore mushrooms by looking at this recipe. I used four varieties! The wild rice mix helps make it very easy. -Mary McVey, Colfax, North Carolina

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h10m

Yield 12 servings (2-1/4 quarts).

Number Of Ingredients 15

2-1/2 cups water
1 ounce dried porcini mushrooms
1 ounce dried shiitake mushrooms
3 tablespoons butter
1 small onion, finely chopped
1/2 pound sliced fresh mushrooms
1/2 pound sliced baby portobello mushrooms
3 garlic cloves, minced
4 cups chicken broth
1 package (6 ounces) long grain and wild rice mix
1/2 teaspoon salt
1/4 teaspoon white pepper
1/2 cup cold water
4 teaspoons cornstarch
1 cup heavy whipping cream

Steps:

  • In a small saucepan, bring water to a boil; add dried mushrooms. Remove from heat; let stand 25-30 minutes or until softened., Using a slotted spoon, remove mushrooms; rinse. Trim and discard stems from shiitake mushrooms. Chop mushrooms. Strain soaking liquid through a fine-mesh strainer. Reserve mushrooms and soaking liquid., In a Dutch oven, heat butter over medium-high heat. Add onion; cook and stir until tender. Add fresh and baby portobello mushrooms; cook and stir until tender. Add garlic; cook 1 minute longer., Stir in broth, rice mix with contents of seasoning packet, reserved dried mushrooms and soaking liquid, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until rice is tender., In a small bowl, mix water and cornstarch until smooth; stir into soup. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in cream; heat through.

Nutrition Facts : Calories 180 calories, Fat 10g fat (6g saturated fat), Cholesterol 32mg cholesterol, Sodium 625mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.

OVEN BROWN RICE WITH CARROTS AND MUSHROOMS



Oven Brown Rice with Carrots and Mushrooms image

This is my original recipe and it is super easy and delicious. Add slivered almonds or diced water chestnuts for something extra.

Provided by CATHYRAE

Categories     Main Dish Recipes     Casserole Recipes     Rice

Time 1h15m

Yield 6

Number Of Ingredients 8

cooking spray
1 (14 ounce) can beef broth
1 cup uncooked brown rice
1 cup finely diced carrots
½ cup milk
1 (4 ounce) can sliced mushrooms, drained
½ cup condensed cream of chicken soup
¼ cup butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Spray a 2-quart casserole dish with cooking spray.
  • Stir beef broth, brown rice, carrots, milk, mushrooms, cream of chicken soup, and butter in a bowl until well combined.
  • Pour mixture into prepared casserole dish.
  • Bake uncovered in preheated oven until liquid is absorbed and rice is tender, about 1 hour.

Nutrition Facts : Calories 230.3 calories, Carbohydrate 29.7 g, Cholesterol 23.6 mg, Fat 10.4 g, Fiber 2.2 g, Protein 4.9 g, SaturatedFat 5.7 g, Sodium 512.6 mg, Sugar 2.7 g

WILD RICE AND MUSHROOM SOUP



Wild Rice And Mushroom Soup image

Provided by Craig Claiborne And Pierre Franey

Categories     soups and stews, appetizer

Time 2h

Yield Eight to 10 servings

Number Of Ingredients 14

2 cups dried imported mushrooms, such as morels, chanterelles or porcini, about 3 ounces
5 tablespoons butter
1/4 cup finely minced garlic
2 cups finely chopped leeks
1/3 cup flour
1/2 cup dry white wine
4 cups fresh or canned chicken broth
Salt to taste, if desired
3/4 cup wild rice
6 ounces fresh mushrooms, preferably shiitake, although cultivated mushrooms may be used; thinly sliced, about 3 cups
1/2 teaspoon freshly squeezed lemon juice
1 teaspoon dry Sherry wine
Freshly ground pepper to taste
1 teaspoon finely chopped fresh thyme leaves, or use half the amount dried

Steps:

  • Put the dried mushrooms in a mixing bowl and add eight cups of lukewarm water. Let soak for 30 minutes or longer. When the mushrooms are softened, massage them to extract any sand or soil, then squeeze them dry. Set aside, reserving the soaking liquid. Line a sieve with a double thickness of cheesecloth and strain the soaking liquid through it. There should be about seven cups. Set aside.
  • Meanwhile, heat two tablespoons of the butter in a four-quart kettle or casserole and add the garlic and leeks. Cook, stirring often, about five minutes. Do not brown.
  • Coarsely chop the soaked dried mushrooms and add them to the kettle. Sprinkle with the flour and cook over low heat, stirring often, about five minutes. Stir briskly from the bottom to prevent sticking. Add the wine, chicken broth and reserved soaking liquid. Simmer, uncovered, about an hour and 10 minutes. There should be about 9 1/2 cups of soup.
  • Meanwhile, heat two tablespoons of the butter in a saucepan and add one and a half cups of water. Bring to the boil and add the salt and rice. Cover closely and cook 50 minutes, or until the rice has absorbed most of the liquid and is tender.
  • Strain the soup, reserving both liquids and solids. Put the solids into the container of a food processor or electric blender and blend thoroughly, then return them to the kettle and add the strained-off liquid.
  • Heat the remaining tablespoon of butter in a skillet and add the sliced fresh mushrooms. Cook about one minute, stirring. Stir in the lemon juice and Sherry. Add the sliced mushrooms and wild rice to the soup. Add salt and pepper to taste. Sprinkle with thyme. There should be about 10 cups of soup.

Nutrition Facts : @context http, Calories 152, UnsaturatedFat 2 grams, Carbohydrate 19 grams, Fat 6 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 435 milligrams, Sugar 2 grams, TransFat 0 grams

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