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Mushroom and Brown Rice Soup Recipe

   
 

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     Mushroom and Brown Rice Soup

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   4 (2 c. each)
Preptime   30 minutes

Ingredients
1 Tbl. olive oil
1 medium onion, finely chopped
1 package (10 ounces) assorted sliced wild mushrooms
1 c. bagged shredded carrots
1 garlic clove, crushed
1/2 tsp. salt
1/4 tsp. dried thyme
1/8 tsp. ground black pepper
1 container (32-ounce) vegetable broth
 
3/4 c. instant (10-minute) brown rice
2 c. water

Instructions
In 4-quart saucepan, heat oil over medium-high heat until hot. Add onion and cook 5 minutes, stirring occasionally. Add mushrooms and carrots and cook, stirring occasionally, until golden and tender, 8 to 10 minutes. Add garlic, salt, thyme, and pepper. Cook for 1 minutes, stirring. Add broth, rice and water. Cover and heat to boiling over high heat. Reduce heat to medium, cook partially covered until rice is tender, about 5 minutes.


Originally Submitted
10/1/2012





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