Cremini Mushroom And Rice Soup Recipes

CREMINI MUSHROOM AND RICE SOUP

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.

WILD RICE WITH CREMINI MUSHROOMS

Steps:

• Cook rice according to package directions, omiting salt and fat. Stir in sherry and salt; cover and keep warm.
• Heat butter and oil in a large nonstick skillet over medium-high heat. Add shallots to pan; saute 2 minutes.
• Add mushrooms and saute 4 minutes.
• Stir in rice mixture, parsley and pepper.

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.

CREAMY CREMINI MUSHROOM SOUP

Steps:

• Heat oil in a Dutch oven or soup pot over low heat.
• Add in onion; cook/stir until soft and translucent, about 5-7 minutes.
• Add in thyme and cook for 1 minute.
• Stir in mushrooms; cover and steam until the mushrooms exude their moisture, about 5 minutes.
• Sprinkle flour over the mushrooms; increase heat to medium and cook, stirring, for 3-4 minutes.
• Gradually whisk in broth, scraping up any flour that clings to the pan.
• Simmer/stir occasionally, until thickened and smooth, 5-7 minutes.
• Combine sour cream and milk; whisk into the mushrooms.
• Season with salt and pepper; gently heat until the soup is hot but not boiling.
• Just before serving, stir in lemon juice and sherry (if using).