Original Mushroom Souper Rice Recipes

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MEXICAN RICE SOUP WITH MUSHROOMS



Mexican Rice Soup with Mushrooms image

This Mexican rice soup with mushrooms is full of white rice, parsley, fresh mushrooms, and spicy jalapeno peppers for a rich, tasty meal.

Provided by Eugenia

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 1h10m

Yield 4

Number Of Ingredients 10

2 cups hot water
1 cup uncooked white rice
1 tablespoon vegetable oil
4 cups water, divided
5 sprigs flat-leaf parsley
¼ white onion
2 cloves garlic
1 (8 ounce) package sliced fresh mushrooms
2 jalapeno peppers, seeded and chopped
2 tablespoons chicken bouillon granules

Steps:

  • Combine hot water and rice in a bowl and soak for 15 minutes. Rinse until water runs clear and drain very well.
  • Heat oil in a saucepan over medium heat. Add rice and cook, stirring constantly, until translucent, about 5 minutes.
  • Combine 1 cup water, parsley, onion, and garlic in a blender. Process until smooth. Pour through a strainer into the saucepan with the rice and bring to a boil for 3 minutes. Add mushrooms and jalapeno peppers. Boil until slightly tender, about 2 minutes more.
  • Stir remaining 3 cups water and chicken bouillon into in the saucepan with the rice. Bring back to a boil, reduce heat, and cover. Simmer until rice is soft, about 15 minutes.

Nutrition Facts : Calories 231.3 calories, Carbohydrate 42.6 g, Fat 4.2 g, Fiber 2.6 g, Protein 6.4 g, SaturatedFat 0.7 g, Sodium 84.4 mg, Sugar 1.8 g

BAKED MUSHROOM RICE



Baked Mushroom Rice image

You can vary this easy rice side dish by adding different spices or meat.

Provided by Maryanne

Categories     Side Dish     Rice Side Dish Recipes

Time 55m

Yield 6

Number Of Ingredients 9

2 cups uncooked white rice
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup vegetable broth
½ cup chopped onion
¼ cup fresh chopped mushrooms
1 teaspoon dried parsley
1 teaspoon dried oregano
¼ cup butter, melted
salt and pepper to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • In a large bowl, stir together the white rice, cream of mushroom soup, and vegetable broth. Blend in the onion, mushrooms, parsley, oregano, melted butter, salt, and pepper. Transfer to a 2 quart baking dish, and cover with a lid or aluminum foil.
  • Bake for 35 to 40 minutes in the preheated oven. If the rice is looking dry before it is tender, then pour in a little water and continue cooking until rice is tender.

Nutrition Facts : Calories 363.5 calories, Carbohydrate 57.9 g, Cholesterol 20.3 mg, Fat 11.3 g, Fiber 1.3 g, Protein 6.3 g, SaturatedFat 5.7 g, Sodium 461.9 mg, Sugar 2 g

MUSHROOM OVEN RICE



Mushroom Oven Rice image

When I was growing up, my dad, brother and I couldn't wait to get to the table when Mom was serving this delicious rice dish. With lots of fresh mushrooms and celery stirred in, it tastes so good you're sure to want seconds! -Cindy Kufeldt, Orlando, Florida

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 6 servings.

Number Of Ingredients 9

1 cup uncooked long grain rice
1/4 cup butter, cubed
1/2 cup finely chopped celery
1/2 cup finely chopped onion
1 cup sliced fresh mushrooms
1 can (14-1/2 ounces) chicken broth
1/3 cup water
1 to 2 tablespoons soy sauce
1 tablespoon dried parsley flakes

Steps:

  • In a large skillet, saute the rice in butter for 2 minutes or until golden brown. Add celery and onion; cook and stir for 2 minutes. Add mushrooms; cook and stir until the celery is tender. , Transfer to a greased 1-1/2-qt. baking dish. Stir in the broth, water, soy sauce and parsley. Cover and bake at 350° for 45-50 minutes or until liquid is absorbed and rice is tender.

Nutrition Facts : Calories 196 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 523mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.

ORIGINAL MUSHROOM SOUPER RICE



Original Mushroom Souper Rice image

Make and share this Original Mushroom Souper Rice recipe from Food.com.

Provided by Gods_sugarcookie

Categories     Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 3

1 (10 3/4 ounce) can Campbell's Cream of Mushroom Soup
1 1/3 cups water (1 soup can) or 1 1/3 cups milk (1 soup can)
2 cups Minute Rice, uncooked

Steps:

  • Boil the soup and water or milk in a medium sauce pan. (To measure the water, just fill up the soup can).
  • Stir in the rice.
  • Cover and remove from heat. Let stand 5 minutes.
  • Stir and serve!

Nutrition Facts : Calories 180.5, Fat 0.5, SaturatedFat 0.1, Sodium 7.1, Carbohydrate 39.1, Fiber 0.9, Protein 3.7

CREAM OF MUSHROOM RICE



Cream of Mushroom Rice image

A very delicious rice dish. I like it because it taste really good and I don't even like cream of mushroom, but it's good like this. I got it from my mother-in-law

Provided by tiggermoore

Categories     Rice

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 3

cream of mushroom soup
rice
canned peas (optional)

Steps:

  • First start cooking your rice.
  • Add butter into your rice as it is cooking.
  • Do not add salt.
  • if you do only add a pinch of salt.
  • Then cook your cream of mushroom soup, add little to no milk or water.
  • You want your cream of mushroom soup to be like gravy and not soup.
  • Use Cambell's soup as it's the best for this.
  • When it's all done mix the rice and soup together.
  • You can also mix in canned peas, but that is optional.
  • Now you can dish it up and eat, but be careful dish is very hot and may burn your mouth.

Nutrition Facts :

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