Creamy Mushroom And Rice Soup Recipes

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

Ingredients

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.

CREMINI MUSHROOM AND RICE SOUP

Cremini Mushroom and Rice Soup image

A hearty and thick soup made with cremini mushrooms and rice to warm you on any day. Full of flavor, texture, and aromas, this is a hit in my family near and far!

Provided by Katie Marr

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Mushroom

Time 40m

Yield 8

Number Of Ingredients 12

Ingredients

¼ ounce dried porcini mushrooms
6 cups low-sodium chicken broth
½ cup long-grain rice
2 tablespoons soy sauce
2 teaspoons chopped fresh thyme
2 bay leaves
½ teaspoon salt, divided, plus more to taste
2 tablespoons unsalted butter
1 pound cremini mushrooms, quartered
1 medium onion, minced
ground black pepper to taste
2 medium carrots, chopped

Steps:

Rinse dried porcini mushrooms, then mince. Transfer to a large saucepan.
Add chicken broth, rice, soy sauce, thyme, 1/4 teaspoon salt, and bay leaves to the saucepan; bring to a boil. Reduce heat and simmer until needed.
Meanwhile, melt butter in a large Dutch oven over high heat. Add cremini mushrooms, onion, and 1/4 teaspoon salt; cook until all moisture has evaporated and mushrooms begin to brown, about 10 minutes. Stir in the broth-rice mixture and carrots; bring to a simmer.
Cook until carrots and rice are tender, 7 to 10 minutes. Turn off heat and remove the bay leaves. Season with salt and pepper and serve.

Nutrition Facts : Calories 118.7 calories, Carbohydrate 15.3 g, Cholesterol 10.7 mg, Fat 3.3 g, Fiber 2.3 g, Protein 6.6 g, SaturatedFat 2.2 g, Sodium 489.7 mg, Sugar 2 g

CREAMY MUSHROOM AND RICE SOUP

Creamy Mushroom and Rice Soup image

I used a recipe for a creamy mushroom soup as the base, and spruced it up a little. The result is a creamy, rich, hearty soup that is surprisingly low in calories.

Provided by what-a-kerfuffle

Categories Brown Rice

Time 30m

Yield 4 cups, 4 serving(s)

Number Of Ingredients 9

Ingredients

4 cups water
2 vegetable bouillon cubes
2 teaspoons olive oil
1 garlic clove, minced
1/2 teaspoon butter
3 tablespoons cornstarch
2 cups cooked brown rice
8 ounces mixed mushrooms, sliced
1 stalk celery, cut into large pieces

Steps:

Place 1/2 cup cold water and the corn starch in a bowl with a well-fitting lid. Shake vigorously until combined. (You can also combine them in a blender.).
In medium soup pot, heat garlic and olive oil. Add mushrooms; saute until soft.
Add remaining ingredients, except rice. Cover and simmer about 20 minutes.
Remove about half the mushrooms. Use an immersion blender to fully puree soup. (You can also put half the mushrooms, the celery, and 1 cup of liquid into a blender and blend until smooth.).
Return the rest of the mushrooms to the pot, and add cooked rice. Cook until heated through, about 5 minutes.

Nutrition Facts : Calories 158.9, Fat 3.6, SaturatedFat 0.8, Cholesterol 1.3, Sodium 21, Carbohydrate 28.9, Fiber 2, Sugar 0.2, Protein 2.4

CREAMY WILD RICE AND MUSHROOM SOUP

Creamy Wild Rice and Mushroom Soup image

Make and share this Creamy Wild Rice and Mushroom Soup recipe from Food.com.

Provided by Deb Wolf

Categories < 30 Mins

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 5

Ingredients

1 (6 2/3 ounce) package Uncle Ben's brown and wild rice and mushrooms
1 (26 ounce) can Campbell's Cream of Mushroom Soup (family size)
2 (4 ounce) cans mushroom stems and pieces, drained
1 (12 ounce) can evaporated milk (not sweetened condensed!)
2 cups whole milk

Steps:

Cook rice mix according to package directions.
Meanwhile, stir soup until smooth. Slowly add evaporated milk.
Add rice, mushrooms and milk.
Heat, stirring frequently, until hot.
Do not boil.

Nutrition Facts : Calories 191.3, Fat 11.6, SaturatedFat 4.6, Cholesterol 18.4, Sodium 878.2, Carbohydrate 15.6, Fiber 0.7, Sugar 5.4, Protein 7.1

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